Δευτέρα 29 Απριλίου 2013
Baked mushrooms stuffed with ricotta (Funghi al forno ripieni di ricotta)
This is an
incredible version of the old classic we've all tried at some point. You can use
one type of mushroom or a mixture, but you will need ones which have a good cap
to hold the ricotta filling. Small Portobello or field mushrooms will work
well. You can serve this as a starter or as little antipasti munchies.
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