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Categories:Viewed: 45 - Published at: 3 years ago
Ingredients
- 14 ounces mushrooms large for stuffing (approximately 16)
- 3/4 cups basil fresh, leaves, packed
- 1 1/2 tablespoon olive oil
- 1 1/2 tablespoon pine nuts toasted
- 1 tablespoon parmesan, parmigiano-reggiano cheese, grated grated
- 1/2 teaspoon garlic minced
- 2 tablespoons chicken broth or water
- 1/4 cup ricotta cheese 5%
Method
- 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
