Stuffed Mushroom Caps with Ricotta, Walnuts and Sage - O'Connell Family Wines
Stuffed Mushroom Caps with Ricotta, Walnuts, and Sage. A flavorful appetizer from Chef Andrew Knessey, perfect for any gathering. Servings: 6 | O'Connell Family Wines.
Ingredients
- 6 medium brown Mushrooms
- ½ cup walnuts, finely chopped
- ¾ cup Ricotta cheese
- 3 leaves sage, chopped
- 2 tbsp GC Savory Proprietary Blend Extra Virgin Olive Oil
- 1 shallot, finely chopped
- salt & pepper
- GC Sage Finishing Sea Salt and GC Organic Lavender Tellicherry Pepper, to taste
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