Stuffed Mushroom Caps Recipe
Ingredients
| Ricotta cheese | 1 Pound | |
| Mozzarella cheese | 1/4 Pound, grated | |
| Parsley | 1 Tablespoon, chopped | |
| Basil | 1/4 Teaspoon | |
| 32 blanched mushroom caps | ||
| Eggs | 2 , beaten | |
| Seasoned breadcrumbs | 2 Cup (16 tbs) | |
| Dash paprika | ||
| Tabasco sauce to taste | ||
| Salt | To Taste | |
| Pepper | 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.
Chef
