14 oz. large stuffing mushrooms (approximately 16)
3/4 cup packed basil leaves
1-1/2 tablespoons olive oil
1-1/2 tablespoons toasted pine nuts
1 tablespoon grated Parmesan cheese
1/2 teaspoon minced garlic
2 tablespoons chicken stock or water
1/4 cup 5% ricotta cheese
Preheat oven to 425 degrees F. Spray a baking sheet with vegetable pan spray. Gently pull stems out of mushrooms, making sure to get all of the stem out. Discard about 1/3 of the stems; finely chop remaining stems.
Thoroughly combine chopped stems with all remaining ingredients. Spoon cheese mixture into mushroom caps.
Bake about 20 minutes, or until mushrooms are dark and tender. Serve hot.
- 68 Calories
- 3g Protein
- 62 mg Sodium
- 4 mg Cholesterol
- 5 g Fat
- 4g Carbohydrates
- Diabetic Exchanges
- 1 Vegetable
- 1 Fat