12 medium white mushrooms
1/4 cup (50 mL) Tre Stelle® Ricotta Cheese
3 tbsp (45 mL) Rosenborg-Castello® Traditional Blue Cheese, crumbled
2 tbsp (30 mL) Tre Stelle® Grated Parmesan Cheese
1/4 cup (50 mL) breadcrumbs
1 tbsp (15 mL) flat leaf parsley, finely chopped
1/4 cup (50 mL) olive oil
salt and pepper
Additional Grated Parmesan Cheese (optional)

Preheat oven to 350°F (180°C).

Wipe mushrooms clean and remove stems.

Chop the stems finely and place in a medium bowl.

Stir in the Ricotta, Blue, Parmesan Cheeses, breadcrumbs, parsley, salt and pepper. Generously fill each mushroom cap with mixture. Place in a baking dish, drizzle with olive oil and sprinkle with extra grated Parmesan Cheese.

Bake for 30 minutes, remove from oven and serve immediately.

Makes 12 appetizers

Submitted by: Tre Stelle® Cheese