You must be logged in to post a review.
Fast, simple stuffed mushrooms that require little counter space and minimal dishwashing. Great for cold days when you just want a warm, cheesy snack!
1. Preheat oven to 350ºF. Mix together ricotta, basil, parsley, arugula, chives, mozzarella, Parmesan, salt and pepper in a small bowl.
2. Set your mushroom caps out on a work surface. Spoon 1-2 tablespoons of the herb and cheese mixture into each mushroom cap. Place filled mushroom caps in a baking dish.
3. Bake at 350ºF for 20-25 minutes or until cheese is nice and gooey.
These mushrooms are great because they’re super easy to vary—add some balsamic vinegar to the mix if you’d like, or some crispy pancetta to give it a nice smokey flavor! The list of herbs here isn’t set in stone; use whatever you have around!
Make holiday entertaining special with this kicked-up version of a classic Brie en Croute.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!