Ricotta Stuffed Mushrooms

I LOVE MUSHROOMS! It’s a close call between mushrooms and saute’ed onions, but I think mushrooms win out. Just had to get that out there.

Thinking about the upcoming holidays, these Ricotta Stuffed Mushrooms might be the perfect appetizer for your get-together.

Here is another thing I have to get out there - why is it that I try so hard at cooking and my stuff turns out like this:

And, someone who can really cook has theirs turn out like this:

*Image from TastyKitchen.com

I try so hard. I really do. I just wasn’t meant to be a cook. Or a baker. Or anything related to food other than eating it.

Ricotta Stuffed Mushrooms
*Recipe from TastyKitchen.com

6 whole large mushrooms
2 tablespoons olive oil
3 tablespoons finely minced onion
2 whole garlic cloves, peeled & minced
3 tablespoons chopped fresh parsley
1 whole red hot pepper, minced (optional)
3 whole oil packed sun-dried tomatoes finely chopped
1 cup full fat ricotta cheese
Salt & Pepper
5 tablespoons grated pecorino cheese
Olive oil, for brushing

Preheat oven to 375 degrees F. Remove the stems of the mushrooms and chop them finely. In a heavy frying pan, heat the olive oil and then add the mushrooms and onion. Cook until softened. Add the garlic and chile pepper and cook another minute or two. Allow the mixture to cool and then add the parsley, tomatoes, and ricotta cheese. Season with salt and pepper.

Lightly oil a baking sheet and place mushroom caps cut side up. Brush the caps lightly with olive oil and then spoon the filling in. Sprinkle with the grated cheese.

Bake for about 20 to 25 minutes or until the mushrooms are tender when pierced with a knife and the tops are lightly browned. Serve immediately.