Cheese and Pesto Stuffed Mushrooms

By John Crowley

Ingredients
  • 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

Directions
  1. 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.

  2. Thoroughly combine chopped stems with all remaining ingredients. Spoon cheese mixture into mushroom caps.

  3. Bake about 20 minutes, or until mushrooms are dark and tender. Serve hot.


Nutritional Facts

Servings
8
68 Calories
3g Protein
62 mg Sodium
4 mg Cholesterol
5 g Fat
4g Carbohydrates
Diabetic Exchanges
1 Vegetable
1 Fat

snacks vegetables ricotta parmesan pine nuts mushrooms vegetarian vitamin d calcium dairy gluten free appetizer bake

5 replies

Debe Pendice
Debe Pendice 2008-09-02 01:31:04 -0600 Report

Made this but didn't have pine nuts on hand so I used walnuts in its place. Tasted pretty good. I will be using this recipes for parties. Thanks