Cheesy Pesto Stuffed Mushrooms
A cheesy and scrumptious side dish that goes perfect with mashed potatoes or any pasta dish.
large for stuffing (approximately 16)
fresh, leaves, packed
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