Baked Ricotta Mushrooms

Baked Ricotta Mushrooms

10 large mushrooms, stems removed.

1 T. grated parmesan cheese

1 T. dried bread crumbs

Ricotta herb filling:

4 oz. ricotta cheese

3 sun-dried tomatoes, soaked in warm water until soft, chopped

1 T. finely diced red onion

1 T. fresh chopped basil

1 T. snipped fresh chives

1 tsp. lemon juice

1 T. Brown Sugar

Pepper

1) preheat oven to 350. Spray a baking pan, set aside.

2) In a large bowl, place ricotta, tomatoes, onion, basil, chives, lemon juice, and black pepper to taste. Mix to combine.

3) Spoon filling into mushroom caps and place on prepared baking tray. Combine parmesan & breadcrumbs. Sprinkle over mushrooms. Bake for 10-15 minutes or until filling is set and top is golden.