Ricotta Stuffed Mushrooms is a savory stuffed mushroom that is perfect for any gathering. A recipe from Seduction in the Kitchen.
How was your Thanksgiving? Mine was good, I had a lot of driving back and forth between Ohio and PA. There was a breakdown in communications to let me in on surprise plans for my parents to renew their vows for their 45th anniversary. So I had to work on Friday, so the only way I could do all this weekend holiday activities, I drove in Wednesday evening for the holiday, spent the night on Thursday, woke up at 4 am to drive back to Cleveland Friday, then drive back Friday evening to Pa so can be here for the vow renewal. It was a lot of driving, you figure I been a car so 7.5 hours over 3 days so far, I still have to drive back to Cleveland. When I found out about the vow renewal, it was way too late to get Friday off. I’m the only one doesn’t live in PA, so I’m always the last to know about stuff. It is one the burdens you have to deal with when you live in a different state than your family.
I made it in, that is the main thing. I figured out how to make it work. Sometimes you need to do just that, make it work. I sound like Tim Gunn saying that, “make it work,” Yes, I like Project Runway, but anyway it is true, you need to just make it work. In my case it was getting up super early and staying over.
Speaking of making it work, I decided to do some learning. I do know about blogging, but I want to learn more, so I am taking some classes through Food Blogger Pro. Plus I am going to join a new ad network to manage the ads on Seduction in the Kitchen. I want to make Seduction in the Kitchen better, I want to make it work. I am also going to Make The Recipes of Disney Work as well. In fact I just got its own domain and it being moved to WordPress.org. That particular blog isn’t just being imported, I want to redo it all together, which I am really excited about! So look for updates soon for that.
Every year I go to my friend’s Halloween Party. Every year I make a stuffed mushroom. I am known for my stuffed mushrooms, I do a different version every year for it. I really do love-making stuffed mushrooms. I admit this year, I was in the funk and I kind of forced myself to go to this party. Part the reason was, she originally wasn’t going to have it, but changed her mind last-minute.I think that was why I kind of wasnt in the mood for the party this year. Truth be told, I know I wasnt the only one felt like that for the party, some even came without a costume, at least I wore one. I did the missing Kardashian.
Anyway, I knew I had to make my mushrooms, It was a make it work moment. So I am on a ricotta kick right now, so a little ricotta, and what I know about making a good stuffed mushroom, the results was a mouth-watering mushroom. I was told this was the best mushroom yet, and it must have been because within 15 minute of them being put out, they were gone.
- 14 large white mushrooms stems removed
- 5 cloves garlic crushed
- 1/4 cup ricotta cheese
- 4 leaves large basil chopped
- 1/2 teaspoon thyme
- 1/4 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 1 tablespoon olive oil
- 1/4 cup 6 Cheese Italian blend cheese from Sargentos
- Preheat the oven to 350°F.
- Clean mushrooms, remove stems.
- Chop stems, and heat the olive oil in sauté pan. Add chopped stems.
- Halfway through cooking add crushed garlic, salt, pepper, basil, and thyme.
- Remove from heat and allow to cool slightly in a small mixing bowl.
- Add ricotta and and the shredded cheese, to the stem mixture.
- Fill caps with the cheese mixture and place on a cookie sheet that has been sprayed with cooking spray.
- Bake for approx 20-25 minutes. Take them out the oven and ENJOY!
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