Lemon Ricotta Stuffed Mushrooms

Preheat oven to 425 F.

Place mushroom caps (opening side facing down) on a non-stick rimmed baking sheet and bake for 10 minutes. Remove pan from oven and set aside. Allow the mushrooms to cool for a few minutes. Flip them over and drizzle with olive oil.

In a mixing bowl add ricotta cheese, hot sauce, black pepper, chopped chives, lemon juice and zest and stir to combine. Using a small scoop or spoon, fill the mushroom caps. Return to the oven and bake for 10 more minutes.

Remove from oven. Set them on some paper towels and then plate and serve. Enjoy!

Note: If you want to freeze them allow them to completely cool down and place the entire baking sheet pan in the freezer for 1-2 hours. Then transfer the mushroom caps into an airtight, freezer safe container and freeze for later. To reheat: Microwave for 3 minutes then place on a non-stick or greased baking sheet pan and bake at 350 F for 8-10 minutes covered with aluminum foil.