Stuffed Mushroom Caps Kebabs
1 lb ricotta cheese (500g)
1/4 lb (125g) grated mozzarella cheese
1 tbsp chopped parsley
1/4 tsp basil
32 blanched mushroom caps
2 beaten eggs
2 cups seasoned breadcrumbs
dash paprika
salt and pepper
Tabasco sauce to taste
Mix both cheeses, parsley, basil, paprika, salt, pepper and Tabasco together. Stuff mushroom caps.
Press two mushroom caps together (to keep stuffing in place) and thread 4 sets on each skewer.
Roll skewers in beaten eggs, then in breadcrumbs. Place on ovenproof platter and broil 6 minutes in oven 6 inches (15 cm) from top element. Turn skewers over once.
Serve as an appetizer or with a main dish.
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