Baked Ricotta Mushrooms
By Debe Pendice
June 21, 2009
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Ingredients
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
Directions
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.
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Comments (3 comments)
Add your commentanything stuffed into a mushroom is good, and this looks terrific
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! :)
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.