Vegetables - Stuffed Mushrooms

I'm getting a little tired of vegetables. You can only have so many salads before they start getting boring. Our diet is working but I have to stay consistent and try to fill the majority of my plate with vegetables. In my attempt to create a more exciting vegetable side I created these stuffed mushrooms.

Spicy Stuffed Mushrooms

Ingredients
2 tablespoons olive oil
10 med white mushrooms
1/4 medium onion, finely chopped
1/4 cup finely chopped celery
2 garlic cloves, finely chopped
1/2 C Low Fat Ricotta Cheese
3 T Franks Red Hot

Preheat oven to 400°F.

Pull stems from mushroom caps (to create space for stuffing) and finely chop stems. Put mushroom caps, stemmed sides down, in a lightly oiled large shallow baking pan and bake until mushrooms exude liquid, about 10 minutes, then remove from oven.

While mushroom caps are baking, heat 1 T of oil over med heat, then sauté chopped stems, stirring for 1 minutes. Add onion, celery, and garlic, season with salt and pepper and sauté, stirring occasionally, until onion is golden, about 5 minutes. Cool vegetables slightly add Franks Red Hot and Ricotta Cheese.

Turn mushroom caps over, then mound mushroom filling in mushroom caps, pressing gently (there will be some filling left over). Bake until mushrooms are tender and stuffing is golden brown, about 20 minutes.

Ian wasn't in the mood for spicy food, so I was able to eat all the mushrooms myself. They were very yummy!