Ingredients
4
4 servings
- •8 large fresh mushrooms
- •1 tablespoon olive oil
- •2 cups ricotta cheese
- •0.75 cup grated Parmesan cheese
- •0.75 cup shredded mozzarella cheese
- •4 tablespoons pesto
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 261
- Carbohydrate: 4g
- Fat: 21g
- Fiber: 1g
- Protein: 16g
- Sugar: 1g
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