Cheese and Pesto Stuffed Mushrooms

By John Crowley

  • 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

  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

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

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5 replies

Debe Pendice
Debe Pendice 2008-09-02 02:31:04 -0500 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