Sunday, November 8, 2009 - 5 Comments
Stuffed Mushrooms* 8 oz. fresh mushrooms
* 1/4 tsp. dried basil
* 1/2 cup nonfat ricotta cheese
* 1/3 small onion
* 1/3 bell pepper, green
* 2/3 tbsp. olive oil
* 1 1/2 tbsp. fresh, grated Parmesan cheese
Directions:
Preheat oven to 350 degrees F. Choose large mushrooms; wipe mushroom caps with a damp paper towel and remove stems; reserve caps and chop stems finely. Dice onions and peppers; reserve. Heat oil over low-medium heat in a medium nonstick skillet and sauté mushroom caps for 3-4 minutes, turning to briefly cook both sides. Remove from pan and set aside. In the same skillet, sauté chopped vegetables with dried basil until onions are golden. Remove from heat; add ricotta cheese and stir to combine well. Arrange mushrooms, rimmed side up, on a cookie sheet coated lightly with cooking spray. Spoon ricotta mixture into the caps, dividing equally, and top with Parmesan cheese. Bake for about 10 minutes and serve.
This healthy recipe came from eDiets Weight-Loss Plan. If you're interested, take our Free Diet Profile and see if this plan is right for you.
Labels: appetizers, healthy-recipes, holiday-recipes, vegetables, vegetarian
Comment: November 15, 2008 9:09 AM - 
Alli Denning said...
Am I missing the nutritional information somewhere? And, how many does this serve? What is a serving size? This looks good, but there is some important information missing.
Comment: November 15, 2008 11:33 AM - 
said...
Alli- it says on the first page that all of these recipes are for 1 serving, so I guess we just make extra. :)
This one looks yummy!
Comment: December 9, 2008 10:18 AM - said...
I would like to know the nutritional information on this also. Calories, protein, fat, sodium, etc.
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