Cheese And Pesto-Stuffed Mushrooms - cooking recipe

Ingredients

8 large fresh stuffing button mushrooms
1 tablespoon olive oil, more if needed
2 cups ricotta cheese
3/4 cup grated parmesan cheese
3/4 cup shredded mozzarella cheese
4 tablespoons jarred basil pesto

Preparation

Preheat oven to 375.
Wash mushrooms, remove stems, hollow out and brush inside and out with olive oil.
In a medium-size mixing bowl, combine cheeses and pesto,*reserving 1/4 cup parmesan cheese for later.
Stuff the cheese-pesto mixture into the mushroom caps.
Arrange the caps on a cookie sheet.
Sprinkle the mushrooms with the reserved parmesan cheese.
Bake for 25 to 30 minutes, or until the cheese is bubbling and brownish.
*Oryou can make lots of small ones if desired.