- 30 Cremini Mushrooms, cleaned and stemmed (save stems)
- 8 ounces Calabro Ricotta
- 4 ounces Fromage Blanc
- 4 ounces Parmigiano Reggiano
- 3 smashed garlic cloves
- Salt and Pepper to taste
This Recipe is from our friends at La Femme Fromage, Portland Oregon.
Dice the mushroom stems and saute in EVVO and smashed garlic for 8 minutes over medium heat.
Put cooked stems in a bowl and add all three cheeses, mix.
Stuff the mushrooms with the mixture and put in oven for 20 minutes.
Let cool for 5 minutes and serve!