1 Tbsp. EVOO
1 shallot OR 1/2 red onion, coarsely chopped
1 cup fresh flat-leaf parsley
1 Tbsp. fresh chives
1 16oz. container ricotta cheese
Salt/Pepper
Preheat the oven to 400 degrees.
Remove any stems from the mushrooms and set aside. Put the mushrooms in a shallow baking dish and brush with the EVOO.
Put the mushroom stems, shallot/red onion, parsley, and chives in a food processor and blend until finely chopped. Season with salt & pepper to taste.
Put the hopped ingredients in a bowl with the ricotta and stir to mix evenly.
Spoon the herb ricotta onto the top of the mushrooms. Bake in the preheated oven for 20-25 min., or until tender and bubbling. Serve immediately.
*Original recipe courtesy of Good Food Made Simple: Healthy, p. 46.
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