Easy, Cheesy, Mushroom Caps

I was planning a dinner party for 15 last Friday night.

My rather huge midsection seemed to get in my way all morning as I prepped, which slowed me down considerably. And my girl wanted to chit chat and play and do crafts and of course help around the kitchen....

There was no use buying time by sending her after yet another expedition, which would only keep her occupied for a few minutes. I had to be more creative, so I accepted her offer to help.

If you need to keep your tiny helper occupied with a fun and simple recipe try these delicious mushroom caps for your next dinner party. They are great as an appetizer or as a side to a meat dish.

Easy, Cheesy, Mushroom Caps

1 sprig of fresh rosemary
A few leaves of fresh mint
1/4 cup dried whole wheat bread crumbs
1/4 cup good Ricotta cheese
Grated Parmesan cheese for sprinkling
Extra virgin olive oil
Salt and freshly ground black pepper
24 Crimini mushroom caps

Wash tiny hands. Finely chop rosemary and mint leaves. In a bowl mix herbs, bread crumbs and ricotta cheese with a sprinkle of olive oil. Sprinkle some olive oil at the bottom of your oven tray. Place the mushrooms in neat rows with the hole side up. Sprinkle the inside of the mushroom caps with some salt and pepper and olive oil. Scoop 1/2 teaspoon of the mixture into the caps and sprinkle the tops with Parmesan cheese. Every step so far is perfectly fun and easy for a little sous chef to perform under your supervision (except I suppose the chopping of herbs).

When you are ready to serve, place the tray into a 400 degree heated oven for 15 - 20 minutes.

Enjoy!

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