Ricotta-Stuffed Portobello Mushrooms Recipe

Recipe By Taste Of Home

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.

4.1
18 Rating -
Rate
Vegdiet
30minstotal
20minsPrep
10minsCook
30m.total
20m.Prep
10m.Cook
Ricotta-Stuffed Portobello Mushrooms
plan
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ingredients serve

Ingredients for Ricotta-Stuffed Portobello Mushrooms Recipe

  • 0.13 cup Reduced fat ricotta cheese
  • 0.13 cup Grated parmesan cheese, divided
  • 0.08 cup Shredded Part Skim Mozzarella Cheese
  • 0.33 tablespoon Minced Fresh Parsley
  • 1/50 teaspoon Pepper
  • 1 Large Portobello Mushrooms
  • 1 Slices large tomato
  • 0.13 cup Fresh basil leaves
  • 1/2 tablespoon Slivered almonds or pine nuts, toasted
  • 0.17 Small garlic clove
  • 0.33 tablespoon Olive oil
  • 0.33-1/2 teaspoon Water
Nutrition
value
472
calories per serving
17 g Fat32 g Protein46 g Carbs36 g FiberOther

Current Totals

  • Fat
    17g
  • Protein
    32g
  • Carbs
    46g
  • Fiber
    36g

MacroNutrients

  • Carbs
    46g
  • Protein
    32g
  • Fiber
    36g

Fats

  • Fat
    17g

Vitamins & Minerals

  • Calcium
    361mg
  • Iron
    11mg
  • Vitamin A
    1521mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    96mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    50mg
  • Vitamin E
    1mg
  • Copper
    3mcg
  • Magnesium
    183mg
  • Manganese
    2mg
  • Phosphorus
    909mg
  • Selenium
    17mcg
  • Zinc
    9mg
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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Recipe By Taste Of Home