November 09, 2018
Side Dishes, Dairy, Cheese,
Vegetables, Appetizers, Mushrooms, North American, Budget-Friendly, Easy/Beginner Cooking, One-Bowl Does it!, Christmas, Entertaining, Thanksgiving, Oven Roast, Gluten-Free, No Eggs, Vegetarian, Boxed Cereal, Make it from scratch, Hot Appetizers, Oil, Kosher Dairy more
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"This wonderful recipe is on my holiday to-make-for-the-inlaws meal plan. I think it's that good."
Heat oven to 400 degrees F.
Coat a baking pan with 1 tablespoon oil. Set aside.
Clean mushrooms and discard stem. Scoop out mushroom cap and drain on paper towels.
While mushrooms are draining, combine ricotta cheese, cereal, chopped herbs, paprika, seasonings and Worcestershire sauce. Dry mushrooms as best as possible and brush with the remaining tablespoon of vegetable oil. Place on baking pan.
Place a well rounded tablespoon of filling onto each mushroom cap. Divide up any remaining filling between the mushroom caps.
Bake for 15 minutes. Allow to cool slightly after finishing baking as they will be extremely hot right out of the oven.
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