Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 41.6
- Total Fat: 2.2 g
- Cholesterol: 6.5 mg
- Sodium: 208.9 mg
- Total Carbs: 3.6 g
- Dietary Fiber: 0.4 g
- Protein: 2.6 g
View full nutritional breakdown of Ricotta Stuffed Mushrooms calories by ingredient
Ricotta Stuffed Mushrooms
Submitted by: ITISSPARKTIMEIntroduction
I got this from a cooking blog. I will try to update with the blog's name as I can't remember. I got this from a cooking blog. I will try to update with the blog's name as I can't remember.Number of Servings: 20
Ingredients
-
About 20 mushrooms
1 cup of part skim ricotta
4 tbsp parmesan or other hard cheese like parmigiana reggiano + 2 more tbsp
Lemon zest of 1 lemon (half if you dont' want such a lemon-y taste)
2 tbsp fresh chives
3 sprigs fresh dill
1 tsp each of salt + pepper
1 tbsp EVOO
Directions
Preheat oven to 425 degrees.
In a bowl mix ricotta, lemon zest, chopped fresh herbs, parmesan and s+p.
Take out the stems of all the mushrooms. Then put mushrooms in a boil with the tbsp of oil. Toss mushrooms until all are coated.
Then fill the mushrooms caps with the ricotta mixture with a spoon and place on a baking sheet.Once all the mushrooms are filled, sprinkle the remaining 2tbsp of parm on them. Bake in the oven for 15 mins or until tops are browned.
Nutrition is figured per mushroom. I suggest about 4-5 mushrooms per person.
Number of Servings: 20
Recipe submitted by SparkPeople user CRUZ2010.
In a bowl mix ricotta, lemon zest, chopped fresh herbs, parmesan and s+p.
Take out the stems of all the mushrooms. Then put mushrooms in a boil with the tbsp of oil. Toss mushrooms until all are coated.
Then fill the mushrooms caps with the ricotta mixture with a spoon and place on a baking sheet.Once all the mushrooms are filled, sprinkle the remaining 2tbsp of parm on them. Bake in the oven for 15 mins or until tops are browned.
Nutrition is figured per mushroom. I suggest about 4-5 mushrooms per person.
Number of Servings: 20
Recipe submitted by SparkPeople user CRUZ2010.
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