Ricotta-stuffed Tomatoes & Mushrooms

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Ingredients:

1 cup part skim ricotta cheese

1/1-2 tsp. basil (use your taste preference)

a couple dashes of salt and pepper

tomatoes

large mushrooms with stems removed

about 1 tbsp. olive oil

chopped parsley and snipped chives (optional)

Directions:

1. Mix ricotta cheese with basil, salt, and black pepper.

2. Wash mushrooms and remove stems.

3. Cut the tops off of tomatoes and scoop out the seeds; fill the cavities with the ricotta mixture.

4. Arrange the stuffed tomatoes and stuffed mushrooms in a baking dish, drizzle with olive oil, and bake in a 400-degree oven until heated through.

5. Sprinkle with more snipped chives or finely chopped parsley before serving. These would be great to make ahead of time for a party, refrigerate until ready, then heat and serve.

Bon Appetit!

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