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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (108g) Recipe makes 8 servings |
||
| Calories 204 | ||
| Calories from Fat 133 | (65%) | |
| Amount Per Serving | %DV | |
| Total Fat 14.9g | 22% | |
| Saturated Fat 8.3g | 41% | |
| Monounsaturated Fat 5.0g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 47mg | 15% | |
| Sodium 262mg | 10% | |
| Potassium 234mg | 6% | |
| Total Carbohydrate 4.6g | 1% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 0.8g | ||
| Protein 13.9g | 27% | |
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Cheese and Pesto-Stuffed Mushrooms
By: Wildflour
Nov 1, 2004
I love to make these! Especially for parties and potlucks, but then I usually make this recipe times at least 3, they disappear FAST!
SERVES 8
Ingredients
- 8 large fresh stuffing button mushrooms
- 1 tablespoon olive oil, more if needed
- 2 cups ricotta cheese
- 3/4 cup grated parmesan cheese
- 3/4 cup shredded mozzarella cheese
- 4 tablespoons jarred basil pesto
Directions
1
Preheat oven to 375•.2
Wash mushrooms, remove stems, hollow out and brush inside and out with olive oil.3
In a medium-size mixing bowl, combine cheeses and pesto,*reserving 1/4 cup parmesan cheese for later.4
Stuff the cheese-pesto mixture into the mushroom caps.5
Arrange the caps on a cookie sheet.6
Sprinkle the mushrooms with the reserved parmesan cheese.7
Bake for 25 to 30 minutes, or until the cheese is bubbling and brownish.8
*Oryou can make lots of small ones if desired.
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Featured Reviews for This Recipe
From: ChefDLH
On Feb 4, 2009
Thank you for posting Wildflour! These were delicious. They were pretty easy to make although it took me more that 10 minutes preparation. There was a lot of "stuffing" left over so I could make two cookie sheets full and I'll make another batch tomorrow. Very yummy. Everyone enjoyed. Best right out of the oven for sharpest flavors. Enjoy them they are great. ChefDLH
From: *Asha*
On Jan 29, 2006
All I can say is Wow!!! They are sooo delicious!! Instead of big mushrooms I used bunch of small ones and did not change anything else. I love all kinds of stuffed mushrooms and this is a first time I've made them myself. I could not stop eating. The filling is full of flavor and very creamy. I added extra mozzarella cheese on top in the last 3 minutes of cooking. I will make this recipe often! Thank you for a great treat!
From: -Sylvie-
On Jul 22, 2005
I served these with pesto tortellini and grilled salmon, as a side dish, rather than appetizer. They have a nice flavour and the ricotta makes them very creamy. I probably wouldn't hollow them out next time and just pile the stuffing on top, as they went very flat in the oven, which I assume was because of taking the whole stem and gills out. Thanks for sharing! 
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