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Basil and Ricotta-Stuffed Portabellas

7/11/2011

1 Comment

 
Picture
Hmmm... Quick! You have mushroooms, ricotta and monterrey jack cheese  in the fridge. WHAT DO YOU DO??

Well, the baby portabellas were about a day from inedibleness before I was able to salvage them. And it IS "Basil Week", so why not make it a Side Dish or Appetizer?? This one I made on-the-fly, and like many of my on-the-fly dishes, these were AWESOME, and I probably won't be able to duplicate it, but here goes...
--Jenny


Basil and Ricotta-Stuffed Portabellas

About 6 big baby portabella mushrooms
1/2 cup ricotta
1/3 cup grated monterrey jack cheese
palmful minced fresh basil
1 teaspoon Mrs. Dash Tomato Basil Garlic
salt and pepper to taste
3-4 teaspoons Panko bread crumbs 

Rinse mushrooms, de-stem them, and scoop out gills with a spoon. Set in small baking dish. In a bowl, mix the rest well and scoop into mushroom caps. Sprinkle with bread crumbs and broil on low for approximately 15 minutes, until tops brown.

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1 Comment
basilmomma link
7/11/2011 10:29:00 am

Oh my..LOVE :)

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