Stuffed Mushrooms w/ Ricotta, Pesto & Prosciutto
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Measuring cup
Ingredients
- 4 field mushrooms
- 1 cup ricotta cheese drained
- ¼ cup Wattle Grove basil and cashew pesto
- ¼ cup grated parmesan cheese
- Salt
- pepper
- 4 slices proscuitto
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