Stuffed Mushrooms with Ricotta & Pecans | Just A Pinch Recipes
Preheat oven 400 degrees. Wash the portobello mushrooms and scrap out the dark gills inside. Place the mushrooms on a baking sheet. Mix the ricotta, pecans and Parmesan...
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Ingredients
- 4 large portobello mushroom caps
- 1 1/2 cup(s) ricotta cheese
- 4 tablespoon(s) pecans chopped
- 3 tablespoon(s) pamresan cheese grated
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