Judy and Don Jensen
Fairlight Gardens
Auburn, WA
Prep Time if using already prepared pesto: 30–40 minutes
Prep Time if making your own pesto: 60–70 minutes
Baking Time: 10 minutes
Makes 8 servings
½ cup ricotta cheese
⅓ cup pesto sauce (see pages 71–76)
½ cup grated Parmesan cheese
½ 10-oz. box frozen, chopped spinach, drained and squeezed dry
24 large mushrooms, stems removed
¼ cup grated Parmesan cheese
¼ cup Italian bread crumbs
1. Mix together ricotta cheese, pesto, ½ cup grated Parmesan cheese, and spinach.
2. Stuff mushrooms with cheese mixture.
3. Sprinkle with ¼ cup Parmesan cheese and bread crumbs. Place filled-side up in greased baking dish.
4. Bake at 350°F for 10 minutes, or until brown.