| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | English | New, Text, Import | 4 | Servings |
INGREDIENTS
| 1 | tb | MAZOLA corn oil |
| 2 | c | (about 8 oz) chopped |
| Mushrooms | ||
| 1 | lg | Red pepper, cut into strips |
| 1 | sm | Onion, chopped |
| 2 | Cloves garlic, minced | |
| 1/2 | c | Lowfat ricotta cheese |
| 1/2 | ts | Dried basil |
| 1/4 | ts | Salt |
| 4 | THOMAS' original English | |
| Muffins, split and toasted | ||
| 1/2 | c | (2 oz) shredded lowfat |
| Mozzarella cheese |
INSTRUCTIONS
1. In medium skillet heat corn oil over medium-high heat. Add mushrooms, red pepper, onion and garlic; stirring frequently, cook until tender. Remove from heat. 2. Stir in ricotta cheese, basil and salt. Spread over toasted muffins. Sprinkle with mozzarella cheese. 3. Place muffins on baking sheet. Bake in 375 F oven 10 minutes or until cheese melts. Makes 4 servings. Posted to MC-Recipe Digest V1 #148 Date: Fri, 12 Jul 1996 15:01:18 -0400 From: [email protected] Recipe By :Womans Day RecipesTwo
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