Garlic Ricotta-Stuffed Mushrooms

Garlic Ricotta-Stuffed Mushrooms
20 mins prep time
10 mins cooking time
6 servings
Ricotta Cheese

Made with

3-Cheese Italian Blend

3-Cheese Italian Blend

More Info
Part-Skim Mozzarella

Part-Skim Mozzarella

More Info
Part-Skim Ricotta 32oz

Part-Skim Ricotta 32oz

More Info

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 Shredded

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

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

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