Stuffed Mushroom Caps Recipe
Ingredients
1 lb (500 g) ricotta cheese
1/4 lb (125 g) grated mozzarella cheese
1 tbsp (15 ml) chopped parsley
1/4 tsp (1 ml) basil
32 blanched mushroom caps
2 beaten eggs
2 cups (500 ml) seasoned breadcrumbs
Dash paprika
Salt and pepper
Tabasco sauce to taste
Directions
Mix both cheeses, parsley, basil, paprika, salt, pepper and Tabasco together.
Stuff mushroom caps.
Press two mushroom caps together (to keep stuffing in place) and thread 4 sets on each skewer.
Roll skewers in beaten eggs, then in breadcrumbs.
Place on ovenproof platter and broil 6 minutes in oven 6 in (15 cm) from top element.
Turn skewers over once.
Stuff mushroom caps.
Press two mushroom caps together (to keep stuffing in place) and thread 4 sets on each skewer.
Roll skewers in beaten eggs, then in breadcrumbs.
Place on ovenproof platter and broil 6 minutes in oven 6 in (15 cm) from top element.
Turn skewers over once.
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