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Nutrition Facts
Serving Size 1 (128g) Recipe makes 2 servings
Calories 164
Calories from Fat 105		(64%)
Amount Per Serving		%DV
	Total Fat 11.7g	18%
	Saturated Fat 3.8g	19%
	Monounsaturated Fat 6.3g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 15mg		5%
Sodium 477mg		19%
Potassium 333mg		9%
Total Carbohydrate 7.0g		2%
	Dietary Fiber 1.1g	4%
	Sugars 1.6g
Protein 9.4g		18%
detailed view... how is this calculated?

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Garlic Ricotta Stuffed Mushrooms

Recipe #76913 | 30 min | 10 min prep

⁽⁴⁰⁾ RATE IT NOW Print Recipe

By: riffraff
Nov 19, 2003

I had some beautiful large mushrooms and wanted to make them with a cheesy filling.

SERVES 2 -3 (change servings and units)

Ingredients

7 large white mushrooms, stems removed
5 garlic cloves, crushed
3-4 tablespoons part-skim ricotta cheese
1/4 teaspoon salt
1/2 teaspoon cracked black pepper
1 tablespoon olive oil
4 tablespoons grated parmesan cheese

Directions

1
Preheat oven to 350°F.
2
Clean mushrooms, remove stems.
3
Chop stems, and the one extra mushroom.
4
Heat olive oil in sauté pan.
5
Add chopped stems and the one extra mushroom.
6
Halfway through cooking add crushed garlic, salt and pepper.
7
Remove from heat and allow to cool slightly in a small mixing bowl.
8
Add ricotta and 2 tablespoons grated Parmesan.
9
Fill caps with the cheese mixture and place on a cookie sheet that has been sprayed with cooking spray.
10
Sprinkle remaining Parmesan on top.
11
Bake for approx 20-25 minutes.

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Featured Reviews for This Recipe

From: JPsBarbie

On Jun 27, 2009

I wanted to serve these as an appetizer for a party so I made a test batch first. My taste testers enjoyed them but agreed they needed a little more kick so for the second test batch I added some finely chopped red peppers, onion, and shredded mozzarella. This batch received a thumbs up but they suggested maybe a bit of mozzarella sprinkled on top to just finish them off and requested a third test batch. I declined making the third batch and told them they would just have to wait for the party. In the end the mushrooms were a hit and went as quick as the ones stuffed with crab.

3 people found this review helpful

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From: Annette NC

On Apr 14, 2009

0 people found this review helpful

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From: MEAN CHEF

On Feb 21, 2005

These wrere very nice and easy to prepare. The garlic flavor was great. Because ricotta cheese is pretty bland, I would punch up the flavor a bit by adding red papper flakes and using percorino cheese instead of parmesan,

5 people found this review helpful

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From: *Shelly*

On Feb 20, 2005

I'm so glad I finally tried these. Simple, delicious and filling. The amount of garlic is right on for me — I love the flavor it gives. I followed the recipe exactly. Made a great South Beach lunch. Ricotta can be kind of bland so next time I might add some red pepper flakes for a kick. Thanks Riff!