Mushroom Caps
with Ricotta-Basil Filling
Ingredients:
20 medium sized mushrooms
1 cup ricotta cheese
1 cup loosely packed fresh basil leaves, finely chopped
1/2 cup loosely packed fresh flat-leaf parsley leaves,
finely chopped
1/2 cup (1 oz) freshly grated parmesan cheese
3/4 cup pine nuts, chopped
1/2 teaspoon nutmeg
2 tablespoons hot water
1 tablespoon fresh squeezed lemon juice
1/4 teaspoon sea salt
1/4 teaspoon ground pepper
Serves 4-6
Preheat oven to 450°.
Wash mushrooms, remove stem from inside of cap and set aside.
Line the bottom of 13 x 9 baking dish with foil, brush with hazelnut or olive oil.
Place mushroom caps in a single layer in pan with cap side down.
In a medium sized mixing bowl combine all ingredients and whisk well. Fill caps
evenly by pressing gently.
Bake at 450° for 20 minutes or until tender. Garnish with sprig of fresh parsley.
Serve warm.
20 medium sized mushrooms
1 cup ricotta cheese
1 cup loosely packed fresh basil leaves, finely chopped
1/2 cup loosely packed fresh flat-leaf parsley leaves,
finely chopped
1/2 cup (1 oz) freshly grated parmesan cheese
3/4 cup pine nuts, chopped
1/2 teaspoon nutmeg
2 tablespoons hot water
1 tablespoon fresh squeezed lemon juice
1/4 teaspoon sea salt
1/4 teaspoon ground pepper
Serves 4-6
Preheat oven to 450°.
Wash mushrooms, remove stem from inside of cap and set aside.
Line the bottom of 13 x 9 baking dish with foil, brush with hazelnut or olive oil.
Place mushroom caps in a single layer in pan with cap side down.
In a medium sized mixing bowl combine all ingredients and whisk well. Fill caps
evenly by pressing gently.
Bake at 450° for 20 minutes or until tender. Garnish with sprig of fresh parsley.
Serve warm.
3918 Ruger Drive • Royse City, Texas 75189 • 888.442.2124
http://www.bioinnovations.net/
http://www.bioinnovations.net/