Ricotta and Pesto Stuffed Mushrooms [vegetarian]

I have always been a big fan of mushrooms, both wild and cultivated. But for a long time I was the only one who did in my family. For years my daughters were scared they were going to get poisoned by them (even by the champignons!) and my husband could simply live without them.

But even back then I made these stuffed mushroom, especially if we had guests who would appreciate them more. They are a really delicious starter for a Mediterranean theme dinner or a pot-luck gathering, as they can be baked earlier and eaten later at room temperature.

Please click link to see how to quickly make these wraps.

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