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  • Prep Time (mins)
    20
  • Cook Time (mins)
    30
  • Servings
    6

Garlic Ricotta-Stuffed Mushrooms

Made With

Ingredients

  • 12 large brown or white mushrooms (2-1/2 inch diameter/about 12 oz.)
  • 1 cup Frigo® Part-Skim or Whole Milk Ricotta Cheese
  • 1/2 cup freshly shredded Frigo® Part-Skim or Whole Milk Mozzarella Cheese
  • 1/4 cup Frigo® 3-Cheese Italian
  • 1/4 cup thinly sliced green onions
  • 1 large or 2 small cloves garlic, minced
  • 1/4 tsp. salt
  • Freshly ground black pepper (garnish)

Directions

Clean the mushrooms. Remove the stems and brown gills using a spoon; discard.

Combine the Frigo® Part-Skim or Whole Milk Ricotta Cheese, Frigo® Part-Skim or Whole Milk Mozzarella Cheese, Frigo® 3-Cheese Italian Blend, green onions, garlic and salt. Fill each mushroom cap with a heaping tablespoon of the cheese mixture.

Place the mushrooms on a grill pan. Grill over medium, ash-covered coals or medium heat on a gas grill, about 10 minutes, or until the mushrooms are tender and the cheese is hot. Garnish with freshly ground pepper.

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