Stuffed Mushrooms

1. 1

   Preheat oven to 350 degrees.

2. 2

   Cook rice.

3. 3

   Rinse and remove stems from mushroom caps.

4. 4

   Chop stems, onions and pepper, keeping the stems separate.

5. 5

   Heat oil over low-med heat.

6. 6

   Saute mushroom stems for 3-4 minutes.

7. 7

   Remove from pan and set aside.

8. 8

   In same pan, saute onion, peppers and basil.

9. 9

   Remove from heat.

10. 10

    Add ricotta cheese, mushroom stems and rice, stir to combine well.

11. 11

    Arrange mushroom caps rim side up on cooking sheet.

12. 12

    Spoon mixture into caps, top with Parmesan cheese.

13. 13

    Bake for 10 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.