Ingredients:
1 cup low-fat
ricotta cheese
¾ cup grated
Parmesan cheese
2/3 cup chopped
Fresh Mushrooms
1 package frozen
chopped Spinach
1 egg
½ teaspoon dried
Oregano
¼ tsp. Sea Salt
¼ tsp. black
Pepper
½ cup shredded
Prosciutto
Directions:
Pre-heat oven to
375 degrees
In a small bowl,
Combine the first 8 ingredients and mix thoroughly.
Place a pinch of
Prosciutto in each of 24 greased Miniature Muffin cups. Then fill cups ¾ of the
way full with the spinach/cheese mixture.
Bake for 20-25
minutes or until a toothpick comes out clean. Carefully run a knife around the
edges of muffin cap to loosen.
Serve warm
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