The Ricotta Stuffed Mushrooms take the classic mushroom sandwich to a whole new level.
This is 100% the best picnic ever!
Ingredients – ¾ cup ricotta cheese – ¾ cup parmesan – ½ cup mozzarella – 2 tbsp fresh parsley – Black pepper to taste – 4 mushrooms – 1 tomato – ¾ cup fresh basil – 3 tbsp almonds – 1 garlic clove – 2 tbsp olive oil – 3 tsp water
Prepare the mushrooms: First prepare the parmesan and mozzarella by grating and setting them aside. Then mince the fresh parsley. Place together the ricotta cheese, grated parmesan, grated mozzarella and stir with a spoon until everything is well combined. Add in the chopped fresh parsley and black pepper and continue stirring. Set the filling for mushrooms aside for later.
Place your chopping board and take off the stems from the already washed mushrooms. Using a spoon take off the inside of the mushrooms. For this recipe you can use portobello mushrooms or any other super big mushrooms. Place the mushrooms in a baking pan and fill with the filling using a spoon. Place one slice of tomato on top of each mushroom and bake them covered in a preheated oven at 350°F (180°C) for around 15 minutes or until the mushrooms get soft.
Prepare the green sauce: Meanwhile in a blender add the basil, almonds, garlic, olive oil and water. Blend until everything gets nice and smooth. Take the mushrooms out of the oven and place a tbsp of the basil sauce on top of the mushrooms over the tomato.