These mushrooms are rich and creamy and bright at the same time because of the fresh herbs and tomato. I especially like to serve them with grilled asparagus. Tre Balchowsky, Sausalito, California.
Ingredients For Ricotta-Stuffed Portobello Mushrooms Recipe
0.75 cup Reduced fat ricotta cheese
0.75 cup Grated parmesan cheese, divided
0.5 cup Shredded Part Skim Mozzarella Cheese
2 tablespoon Minced Fresh Parsley
0.125 teaspoon Pepper
6 Large Portobello Mushrooms
6 Slices large tomato
0.75 cup Fresh basil leaves
3 tablespoon Slivered almonds or pine nuts, toasted
1 Small garlic clove
2 tablespoon Olive oil
2 teaspoon Water
Nutrition value
472
calories per serving
17 g Fat32 g Protein46 g Carbs36 g FiberOther
Current Totals
17 g Fat
32 g Protein
46 g Carbs
36 g Fiber
MacroNutrients
Carbs
46 g
Protein
32 g
Fiber
36 g
Fats
Fat
17 g
Vitamins & Minerals
Calcium
361 mg
Iron
11 mg
Vitamin A
1521 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
4 mg
Vitamin B6
1 mg
Vitamin B9
96 mcg
Vitamin B12
0 mcg
Vitamin C
50 mg
Vitamin E
1 mg
Copper
3 mcg
Magnesium
183 mg
Manganese
2 mg
Phosphorus
909 mg
Selenium
17 mcg
Zinc
9 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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