Cheesy Pesto Stuffed Mushrooms
A cheesy and scrumptious side dish that goes perfect with mashed potatoes or any pasta dish.
Yield
6 servingsPrep
20 minCook
10 minReady
30 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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% |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 404.6 | ml/g |
mushrooms
large for stuffing (approximately 16) |
|
| 177 | ml |
basil
fresh, leaves, packed |
*
|
| 23 | ml |
olive oil
|
|
| 23 | ml |
pine nuts
toasted |
|
| 15 | ml |
Parmesan cheese
grated |
|
| 2.5 | ml |
garlic
minced |
|
| 3E+1 | ml |
chicken broth
or water |
|
| 59 | ml |
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
