| Stuffed Squash Blossoms
Italian
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| Ingredients |
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1 tablespoon butter
1 small onion, minced
8 medium mushrooms
1 cup ricotta
2 tablespoons Parmesan
1 tablespoon basil
1 tablespoon parsley
Black pepper to taste
1/2 teaspoon lemon zest
8 squash blossoms
2 tablespoons melted butter, divided use
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Steps
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| 1 | Sauté onion in 1/2 of butter. When soft, add mushrooms and sauté over medium heat until just cooked. |
| | 2 | Mix ricotta, Parmesan, basil, parsley, and lemon zest. Add onion/mushroom mixture. |
| | 3 | Stuff blossoms with ricotta mixture, push together, then drizzle melted remaining butter over blossoms. |
| | 4 | Bake at 350ºF for 15 minutes. |
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| Yield |
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original recipe yield: 2 Servings
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