Stuffed Mushrooms III

Not a bad receipe, but I don't like ricotta cheese so I didn't use it. Instead, I bought a bag of mixed Italian cheeses and used two cups of that, one cup of extra mozzarella, the four tbsps of pesto, and about a cup of bread crumbs already seasoned with Italian seasoning. I stuffed the mushrooms witth the mix and topped them off with more mozzarella and put a little red wine in the bottom of the pan per another reviewer. They cooked perfectly and are probably one of the best tasting dishes I've made to date.

We had significantly more choose filling than we did mushrooms. We used what we thought were large mushrooms, but apparently, we were wrong. We ended up with mushrooms drowned in cheese mixture, instead of simply stuffed mushrooms. On the plus side, the overflowed cheese mixture makes for a good dip afterwards! (Contributions by JL)

These are tasty, but not as good as I was hoping. Maybe more pesto would do it? I made 1/4 the amount of stuffing and had enough for 8 large button mushrooms, so don't make the whole stuffing amount unless you are feeding an army or plan on using the leftover for lasagne or something. Also, don't overstuff like I did - this stuffing is super oozy and you'll lose any extra down the sides (see picture, oops!). Thanks for the recipe!

I took some of the reviewers advice and pre-baked the mushrooms a bit before to draw out some of the liquid. I also added some diced tomatoes, grated asaigo cheese, seasoned bread crumbs and some roasted garlic to the stuffing mix to try and balance out the overpowering ricotta flavor other people mentioned, but the ricotta still dominated these mushrooms. I took another reviewers advice and baked them in a shallow bath of red wine, which added a little kick to them =) They were good, but I think I'll try them with cream cheese next time.