You think you are biting into a juicy piece of meat until you realize, this is just a mushroom. My meat-mushroom! We are on our second week of no meat(no fish, no chicken, no nothing!) It really is working out well, however, keeping fresh veggies on hand presents a few problems. I am trying my best to limit trips to the grocery during the week...keeping my green responsibilites to a minimum....anyway, I have several recipe books in the store now and Maxine Clark's came to mind when thinking about what to serve for dinner tonight. In her Easy Italian-simple recipes for every occassion, she has given us a number of delicious recipes using the best and freshest ingredients producing several outstanding dishes for busy people. Anyone busy these days?
6 lg. mushroom caps.
2 T.olive oil, extra for brushing.
2 garlic cloves, finely chopped.
3 T. chopped fresh parsely.
1/2 cup black olives, pitted and chopped.
3 sun-dried tomatoes, sliced.
A pinch of ground hot pepper.
8 oz. ricotta cheese.
salt and pepper.
3 T. freshly grated Parmeasan cheese.
Remove the stalks from the mushrooms and chop finely. Heat oil and add mushrooms, garlic, olives and parsley. Saute gently to soften garlic. Remove from heat and add tomatoes, red pepper, salt, pepper and gently stir in ricotta.
Brush the mushrooms with the olive oil and top with the ricotta filling in loose mounds. Sprinkle with the cheese and bake on tray in a preheated oven at 375 degrees for 15-20 minutes. Serve immediately. Serves six.
I added a special treat for myself-threw in a few heads of garlic!