Italian Three Cheese and Pesto Stuffed Mushrooms
This delectable recipe uses three cheeses which are generally considered bladder friendly, but if you cannot eat parmesan just omit it and increase the mozzarella. You can also multiple this recipe as many times as you need to.
I love to make homemade pesto, it is just a matter of combining fresh basil leaves, pine nuts, olive oil and parmesan (optional) together in the food processor for a few seconds. Suddenly you have an emerald hued batch of pesto from these simple ingredients which you can use for a myriad of dishes.
If you don't have time or the inclination to make your own pesto look for genuine Italian brands and organic varieties which are more likely to be bladder friendly (read the labels well to be sure).
Italian Three Cheese and Pesto Stuffed Mushrooms
8 large fresh mushrooms, cleaned and stems removed
2 cups of fresh ricotta cheese, drained
¾ cup shredded mozzarella cheese
¾ cup freshly grated Parmesan cheese (or use Kraft Parmesan, which some ICers report is easier on their bladders)
1 tbsp of olive oil
5 tbsp of pesto (see note above)
Freshly cracked black pepper to taste (optional, omit if you are sensitive to oxalates)
Preheat your oven to 375°F/190°C.
Hollow out the gills from the 8 mushrooms so that you are left with the large empty mushroom caps. With a pastry brush or a paper towel brush a thin coating of olive oil all over the mushrooms (inside and outside).
In a medium or large mixing bowl lace all of the cheeses and pesto (and pepper is using), less ¼ a cup of Parmesan (or mozzarella if not using the parmesan).
With a tablespoon place an equal about of the cheese mixture into each of the eight oiled mushroom caps. Place them onto a non-stick or foiled lined baking sheet in a single layer. Dust each mushroom with an equal amount of the reserved Parmesan or mozzarella cheese.
Bake for 20-25 minutes, or until the cheese is bubbling and golden brown to your liking. Remove the tray from the oven and allow the mushrooms to cool on it for 2-3 minutes before transferring to a serving dish. Serve at once or cover and store in the fridge for up to 24 hours before serving (reheat in a warm oven briefly before serving them to your guests). Utterly addictive!
Makes 8 mushroom caps (serves 2-3 as an first course)