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Baked Ricotta Mushrooms

Diabetic.Foodie's picture
  Mushroom 10 Large, stems removed
  Grated parmesan cheese 1 Tablespoon
  Dried breadcrumbs 1 Tablespoon (Whole Wheat Bread / Oat Bread)
For ricotta and herb filling
  Reduced fat ricotta cheese 1⁄2 Cup (8 tbs)
  Sun dried tomatoes 3
  Finely diced red onion 1 Tablespoon
  Chopped fresh basil 1 Tablespoon
  Snipped fresh chives 1 Tablespoon
  Lemon juice 1 Teaspoon
  Freshly ground black pepper To Taste

1. Preheat oven to 180°C / 360°F / Gas 4. Line a baking tray with nonstick baking paper. Set aside.
2. To make filling, place ricotta cheese, tomatoes, onion, basil, chives, lemon juice and black pepper to taste in a bowl. Mix to combine.
3. Spoon filling into mushrooms. Place on prepared baking tray. Combine Parmesan cheese and breadcrumbs. Sprinkle over mushrooms. Bake for 10-15 minutes or until filling is set and top golden.

Recipe Summary

Difficulty Level: 
Side Dish
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 377 Calories from Fat 140

% Daily Value*

Total Fat 16 g24.6%

Saturated Fat 9 g45%

Trans Fat 0 g

Cholesterol 51.3 mg17.1%

Sodium 631.7 mg26.3%

Total Carbohydrates 32 g10.7%

Dietary Fiber 4.9 g19.5%

Sugars 8.9 g

Protein 31 g61.9%

Vitamin A 40.8% Vitamin C 36.5%

Calcium 59% Iron 22.8%

*Based on a 2000 Calorie diet

Baked Ricotta Mushrooms Recipe