Stuffed Squash Blossoms

Yield 2 servings

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

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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