Ricotta Chive Stuffed Mushrooms

  • 8 oz. button mushrooms, washed gently and stems removed and reserved
  • 2 cloves garlic, minced
  • 1 tsp. olive oil
  • 1 tsp. everything bagel seasoning
  • ¾ c. whole milk ricotta cheese
  • 2 T. finely chopped chives
  • ¼ c. dry white wine

Preheat the oven to 400° F. Place the caps of the mushrooms, top side down, in a shallow baking dish; set aside.

Chop the stems and cook them, along with the garlic, in a small skillet with the olive oil heated to medium. Add the everything bagel seasoning and sauté until softened and fragrant; remove from the heat and place in a mixing bowl.

Add the ricotta cheese and chives to the mushroom pieces and garlic and stir until well combined. Spoon the filling evenly into the mushroom caps and carefully pour the wine around the bottom of the caps.

Bake the mushrooms in the preheated oven for 20 minutes or until the mushroom caps are softened and the edges of the filling begin to brown. Allow them to cool slightly before serving.

  • Yields: 4 servings
  • Preparation Time: 30 minutes