Stuffed Mushroom Caps Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
Main IngredientInterest Group

Ingredients

 Ricotta cheese1 Pound (500 Grams)
 Mozzarella cheese1⁄4 Pound, grated (125 Grams)
 Chopped parsley15 Milliliter (1 Tablespoon)
 Basil1 Milliliter (1/4 Teaspoon)
 Blanched mushroom caps32
 Beaten eggs2
 Seasoned breadcrumbs500 Milliliter (2 Cups)
 Paprika1 Dash
 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.
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