Morgan's Four-Cheese Stuffed Mushrooms
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
24 large fresh mushrooms, about 2 inches each 8 sun-dried tomato halves 1 cup nonfat ricotta cheese 1/2 cup finely chopped spinach 1/2 cup shredded Monterey Jack cheese (2 ounces) 3 tablespoons freshly grated Parmesan cheese 1 tablespoon snipped fresh basil 2 cloves garlic, minced 1/4 teaspoon salt 1/4 teaspoon pepper 1/2 cup crumbled feta cheese (2 ounces)
Preheat oven to 350 degrees. Rinse and drain mushrooms. Remove and discard stems (or save for another use). Spray caps with nonstick cooking spray. Arrange in a shallow baking pan, stem side down. Bake for 12 minutes. Drain any liquid.
Meanwhile, coarsely chop the sun-dried tomatoes. Combine tomatoes, ricotta cheese, spinach, Monterey Jack cheese, Parmesan cheese, basil, garlic, salt and pepper in a bowl. Turn caps stem side up; fill each with ricotta mixture. Sprinkle feta cheese over tops. (Mushrooms can now be covered and chilled overnight.)
Bake filled caps at 450 degrees F for 8 to 10 minutes or until heated through and lightly browned.
Per serving (1 mushroom): 35 calories, 2 g fat (1 g saturated), 4 g protein
Number of Servings: 24
Recipe submitted by SparkPeople user JIGGLEBEGONE09.
Meanwhile, coarsely chop the sun-dried tomatoes. Combine tomatoes, ricotta cheese, spinach, Monterey Jack cheese, Parmesan cheese, basil, garlic, salt and pepper in a bowl. Turn caps stem side up; fill each with ricotta mixture. Sprinkle feta cheese over tops. (Mushrooms can now be covered and chilled overnight.)
Bake filled caps at 450 degrees F for 8 to 10 minutes or until heated through and lightly browned.
Per serving (1 mushroom): 35 calories, 2 g fat (1 g saturated), 4 g protein
Number of Servings: 24
Recipe submitted by SparkPeople user JIGGLEBEGONE09.
Nutritional Info Amount Per Serving
- Calories: 5.1
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 0.9 mg
- Total Carbs: 0.7 g
- Dietary Fiber: 0.3 g
- Protein: 0.7 g
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