Ricotta Stuffed Mushrooms

• 8 -12 large fresh mushrooms, cleaned
• 1 slice white bread
• 1 tablespoon milk
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh flat-leaf Italian parsley
• 2 eggs
• 1/2 cup ricotta cheese
• salt and pepper
• olive oil
• romano cheese or parmesan cheese, freshly grated

1. Preheat oven to 350u0b0F.
2. Remove stems from cleaned mushrooms, and chop fine.
3. Soak bread in milk and squeeze dry.
4. Mix together chopped stems, bread, garlic, parsley, eggs, ricotta, salt and pepper.
5. Fill mushroom caps with stuffing.
6. Arrange stuffed mushrooms, filled side up, in a buttered baking dish.
7. Drizzle a little olive oil over mushrooms and sprinkle with grated cheese.
8. Bake uncovered, about 20 minutes.
9. Serve hot or cold.

fresh mushrooms, white bread, milk, garlic, flatleaf, eggs, ricotta cheese, salt, olive oil, romano cheese

Taken from www.food.com/recipe/ricotta-stuffed-mushrooms-41955 (may not work)