Baked Ricotta Mushrooms

By Debe Pendice

  • 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

  1. Preheat oven to 350 F. Line a baking tray with nonstick baking paper. Set aside.

  2. To make filling, place ricotta cheese, tomatoes, onion, basil, chives, lemon juice and black pepper in a bowl. Mix to combine.

  3. 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.

Nutritional Facts

Content per Mushroom
3 g
Total fat
1 g (Sat 0.6 g)
48 mg
0.3 g

snacks ultra-low-carb low fat low sodium sun-dried tomatoes ricotta parmesan mushrooms vitamin d calcium dairy vitamin c bake appetizer

3 replies

apanda 2009-06-26 14:29:21 -0500 Report

Mmmmmmmm I love mushrooms and this sounds like another new way to serve them with a different flavor. I agree, you could eat the entire recipe and still be eating only 30 carbs. Thanks Debe! :)

Avera 2009-06-22 00:20:53 -0500 Report

Even if I eat all ten mushrooms, I will only be eating 30 carbs! Wow! I can really splurge with this one. But I guess I should share because it will make a wonderful snack for company.