Ricotta Stuffed Mushrooms
Recipe type: appetizers
  • Coating
  • ½ cup extra virgin olive oil
  • 1 cup Panko breadcrumbs
  • 1 cup parmano cheese
  • sea salt, pinch
  • 8 clicks ground pepper
  1. Place oil, salt and pepper in a bowl.
  2. Coat mushroom caps with oil mixture.
  3. Carefully fill each cap with ricotta mixture.
  4. Mix 1 cup each of parmano and Panko in bowl.
  5. Coat mushrooms with parmano/panko blend.
  6. Lightly brush 6-inch cast-iron skillet with oil.
  7. Cook 4-5 mushrooms in skillet.
  8. Serve immediately.
Recipe by Pizza Today at https://pizzatoday.com/recipes/appetizers/ricotta-stuffed-mushrooms