Ingredients
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8 large fresh mushrooms
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1 tablespoon olive oil
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2 cups ricotta cheese
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¾ cup grated Parmesan cheese
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¾ cup shredded mozzarella cheese
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4 tablespoons pesto
Directions
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Preheat oven to 375 degrees F (190 degrees C).
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Wash mushrooms, remove stems, hollow out and brush inside and out with olive oil.
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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.
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Bake for 25 to 30 minutes, or until the cheese is bubbling and brownish.
Nutrition Facts (per serving)
261 | Calories |
21g | Fat |
4g | Carbs |
16g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 261 | |
% Daily Value * | |
Total Fat 21g | 27% |
Saturated Fat 8g | 42% |
Cholesterol 38mg | 13% |
Sodium 540mg | 23% |
Total Carbohydrate 4g | 1% |
Dietary Fiber 1g | 3% |
Total Sugars 1g | |
Protein 16g | 32% |
Vitamin C 2mg | 2% |
Calcium 426mg | 33% |
Iron 1mg | 6% |
Potassium 231mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.