Stuffed Mushrooms III

Name: Stuffed Mushrooms III
Total time: 30 min
Yield: 4 Servings
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

Cost $10, save $6.5

Source: Recommended by CookPal

30 Min
4 Servings
$10

Stuffed Mushrooms III

Cost $10, save $6.5

Source: Recommended by CookPal

30 Min
4 Servings
$10

INGREDIENTS

Vegetables
- 🍄 8 large fresh mushrooms
Oils & Fats
- 1 tablespoon olive oil
Dairy
- 🧀 2 cups ricotta cheese
- 🧀 ¾ cup grated Parmesan cheese
- 🧀 ¾ cup shredded mozzarella cheese
Condiments
- 4 tablespoons pesto

STEPS

Preheat oven to 375 degrees F (190 degrees C).

Wash mushrooms, remove stems, hollow out and brush inside and out with olive oil.

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.

Bake for 25 to 30 minutes, or until the cheese is bubbling and brownish.

NUTRIENTS

Per 1 serving

🔥

261

Calories

16
Protein
4
Carbs
21
Fats

💡 For an extra crispy top, you can broil the mushrooms for 1-2 minutes at the end of baking.Choose large mushroom caps that can hold more filling and bake evenly.To make this recipe lower in fat, use part-skim ricotta, mozzarella, and Parmesan cheeses.Refrigerate leftovers and reheat in the oven to retain texture.