10 large mushrooms, stems removed
1 tablespoon grated parmesan cheese
1 tablespoon dried breadcrumbs (whole wheat)
Ricotta and Herb filling:
1/2 cup reduced fat ricotta cheese
3 sun-dried tomatoes, soaked in warm water until soft, chopped
1 tablespoon finely diced red onion
1 tablespoon chopped fresh basil
1 tablespoon snipped fresh chives
1 teaspoon lemon juice
freshly ground black pepper
Preheat oven to 350 F. Line a baking tray with nonstick baking paper. Set aside.
To make filling, place ricotta cheese, tomatoes, onion, basil, chives, lemon juice and black pepper in a bowl. Mix to combine.
Spoon fillimg into mushrooms. Place on a prepared baking tray. Combine parmesan cheese and bread crumbs. Sprinkle over mushrooms. Bake 10-15 minutes or until filling is set and top golden.
- Content per Mushroom
- 3 g
- Total fat
- 1 g (Sat 0.6 g)
- 48 mg
- 0.3 g