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Four-Cheese Stuffed Mushrooms
Four-Cheese Stuffed Mushrooms
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From: Diabetic Living Magazine
Large mushroom caps are stuffed with a flavorful blend of tomatoes, cheese, spinach, and basil in this easy stuffed mushroom recipe.
- By: Diabetic Living Magazine
Ingredients 24 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 24 servings
Nutrition per serving may change if servings are adjusted.
- 24 large fresh mushrooms (1½ to 2 inches in diameter)
- 1 tablespoon olive oil
- 8 dried tomatoes (not oil-packed)
- Boiling water
- 1 cup light ricotta cheese
- ½ cup finely chopped fresh spinach
- ½ cup shredded Monterey Jack cheese (2 ounces)
- 3 tablespoons freshly grated Parmesan cheese
- 1 tablespoon snipped fresh basil
- 2 cloves garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup crumbled feta cheese (2 ounces)
- Fresh basil leaves (optional)
Preparation
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Prep
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Ready In
- Preheat oven to 350°F. Remove and discard mushroom stems. Brush mushroom caps with oil. Arrange in a foil-lined shallow baking pan, stem sides down. Bake for 12 minutes. Drain off any liquid. Increase oven temperature to 450°F.
- Meanwhile, in a small bowl, cover dried tomatoes with boiling water; let stand for 10 minutes. Drain tomatoes, discarding liquid. Coarsely snip tomatoes. In a medium bowl, combine snipped tomatoes, ricotta cheese, spinach, Monterey Jack cheese, Parmesan cheese, snipped basil, garlic, salt, and pepper. Turn mushroom caps stem sides up; fill caps with ricotta mixture. Sprinkle feta cheese over tops.
- Bake filled caps in the 450°F oven for 8 to 10 minutes or until heated through and lightly browned. If desired, garnish with basil leaves.
- To make ahead: Prepare as directed through step 2. Cover and chill for up to 24 hours. Preheat oven to 450°F. Bake mushrooms for 8 to 10 minutes or until heated through and lightly browned. If desired, garnish with basil leaves.
- Serving size: 1 stuffed mushroom cap
- Per serving: 32 calories; 2 g fat(1 g sat); 0 g fiber; 2 g carbohydrates; 3 g protein; 6 mcg folate; 6 mg cholesterol; 1 g sugars; 125 IU vitamin A; 1 mg vitamin C; 51 mg calcium; 0 mg iron; 75 mg sodium; 108 mg potassium
- Carbohydrate Servings: 0
- Exchanges: ½ medium-fat protein
