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Cheesy Pesto Stuffed Mushrooms

 
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Cheesy Pesto Stuffed Mushrooms Cheesy Pesto Stuffed Mushrooms Cheesy Pesto Stuffed Mushrooms

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

Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
 

Ingredients

14 ounces mushrooms
large for stuffing (approximately 16)
¾ cups basil
fresh, leaves, packed
*
1 ½ tablespoon olive oil
1 ½ tablespoon pine nuts
toasted
1 tablespoon Parmesan cheese
grated
½ teaspoon garlic
minced
2 tablespoons chicken broth
or water
¼ 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

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 26g (0.9 oz)
Amount per Serving
Calories 5786% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 25mg 1%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 3g
Vitamin A 1% Vitamin C 1%
Calcium 2% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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