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Mushroom caps stuffed with a mixture of Italian cheeses and pesto.
Ingredients
- 8 large fresh mushrooms
- 1 tablespoon olive oil
- 2 cups ricotta cheese
- ¾ cup grated Parmesan cheese
- ¾ cup shredded mozzarella cheese
- 4 tablespoons pesto
Directions
Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 2
Wash mushrooms, remove stems, hollow out and brush inside and out with olive oil.
Step 3
In a medium-size mixing bowl, combine cheese and pesto, reserving 1/4 cup Parmesan cheese for later. Stuff the cheese-pesto mixture into the mushroom caps. Arrange the caps on a cookie sheet. Sprinkle the mushrooms with the reserved Parmesan cheese.
Step 4
Bake for 25 to 30 minutes, or until the cheese is bubbling and brownish.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 261 | |
| % Daily Value * | |
| Total Fat21g | 27% |
| Saturated Fat8g | 42% |
| Cholesterol38mg | 13% |
| Sodium540mg | 23% |
| Total Carbohydrate4g | 1% |
| Dietary Fiber1g | 3% |
| Total Sugars1g | |
| Protein16g | |
| Vitamin C2mg | 11% |
| Calcium426mg | 33% |
| Iron1mg | 6% |
| Potassium231mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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