Recently, we were invited to a surprise birthday party, where each guest was asked to bring an appetizer item. By the time I went to sign up on the invitation, there were only a few items left, one being Stuffed Mushrooms. I chose that, since I had never made them before. I didn’t realize how many different types there were – but this one, from Quick Meal Queen, Natashja Szortyka was perfect for me to try out. It’s so unique – and the perfect way to incorporate our favorite Italian food into an easy recipe.
Appetizer: Meatball Stuffed Mushroom
Recipe Type: Appetizer
Cuisine: Italian
Author:
Prep time:
Cook time:
Total time:
Serves: 8
This is a quick, inexpensive and easy appetizer to put together that guests will love.
Ingredients
- 12 oz. box Mama Lucia Italian-Style Meatballs,
- thawed and roughly chopped
- 1 c. ricotta cheese
- 2 Tbsp. parsley, chopped
- 2 Tbsp. tomato paste
- 24 large white mushrooms, stems removed
- Salt
- Pepper
- 1⁄4 c. shredded Parmesan cheese
- Parsley leaves (optional)
Instructions
- Mix meatballs, ricotta cheese, parsley and tomato paste in a bowl until well blended. Filling can be made one day in advance and kept (covered) in the refrigerator.
- Preheat oven to 400°. Pop the stems out of the mushrooms and arrange cavity side up on a greased rimmed baking sheet. Stuff mushrooms with meatball mixture, sprinkle with salt, pepper and Parmesan cheese, and bake for 12 minutes or until mushrooms release water and cheese is melted. Serve garnished with parsley leaves.
- Serves 8 (as an appetizer)
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