Lemon Ricotta and Herb Stuffed Mushrooms
A super speedy side dish that packs a ton of fresh flavor!
Ingredients
- 16 oz cremini mushrooms stems removed
- 1 cup ricotta cheese
- 2-3 Tablespoons lemon zest
- ½ cup fresh basil chopped
- ½ cup fresh parsley
- 1 clove garlic grated or finely minced
- 3 Tablespoons Parmigiano Reggiano
- 1 Tablespoon Italian seasoning
- Salt and Pepper
- 1/3 cup bread crumbs
- Olive oil for drizzling
Instructions
- Preheat oven to 425 F and place the mushrooms in a baking dish cut side up.
- Mix together ricotta cheese, lemon zest, basil, parsley, grated garlic, Parmigiano Reggiano, Italian seasoning, salt and pepper. Taste the mixture to check for seasoning and fill each mushroom with the ricotta mixture.
- Top each mushroom with the bread crumbs and drizzle with olive oil. Bake for 20 minutes or until mushrooms are cooked and the bread crumbs are slightly golden on top. Sprinkle with a squeeze of fresh lemon juice and some fresh chopped parsley and enjoy!