Cheesy Pesto Stuffed Mushrooms

Name: Cheesy Pesto Stuffed Mushrooms
Yield: 6
Cuisine: Fusion
Ingredients: mushrooms; basil; olive oil; pine nuts; parmesan, parmigiano-reggiano cheese, grated; garlic; chicken broth; ricotta cheese

Submitted by rmfolk

A cheesy and scrumptious side dish that goes perfect with mashed potatoes or any pasta dish.

YIELD

6 servings

PREP

20 min

COOK

10 min

READY

30 min

Ingredients

OUNCES MUSHROOMS
large for stuffing (approximately 16)

CUPS BASIL
fresh, leaves, packed *

1 ½

TABLESPOON OLIVE OIL

1 ½

TABLESPOON PINE NUTS
toasted

TABLESPOON PARMESAN CHEESE
grated

TEASPOON GARLIC
minced

TABLESPOONS CHICKEN BROTH
or water

CUP RICOTTA CHEESE
5%

Directions

Preheat oven to 425 degrees F. Spray a baking sheet with vegetable pan spray. Wipe mushrooms clean and gently remove stems; reserve for another purpose. Put caps on baking sheet.

Put basil, olive oil, pine nuts, parmesan and garlic in food processor; process until finely chopped, scraping down sides of bowl once. Add stock through the feed tube and process until smooth. Add ricotta and process until mixed.

Divide mixture evenly among mushroom caps. Bake for 10 to 15 minutes or until hot.

Nutritional Information Per Serving (4 mushrooms): Calories: 68, Fat: 5 g, Carbohydrate: 4 g, Fiber: 1 g, Protein: 3 g, Sodium: 62 mg, Cholesterol: 4 mg Diabetic Exchanges: 1 Vegetable, 1 Fat