Large mushroom caps are stuffed with a flavorful blend of tomatoes, cheese, spinach, and basil in this easy stuffed mushroom recipe.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
20 mins
total:
30 mins
Servings:
24
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees 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 degrees F.

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  • 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 degree F oven for 8 to 10 minutes or until heated through and lightly browned. If desired, garnish with basil leaves.

Tips

To make ahead: Prepare as directed through step 2. Cover and chill for up to 24 hours. Preheat oven to 450 degrees F. Bake mushrooms for 8 to 10 minutes or until heated through and lightly browned. If desired, garnish with basil leaves.

Nutrition Facts

32 calories; protein 2.7g 5% DV; carbohydrates 2g 1% DV; exchange other carbs; dietary fiber 0.4g 1% DV; sugars 1.3g; fat 1.5g 2% DV; saturated fat 0.9g 5% DV; cholesterol 6.4mg 2% DV; vitamin a iu 124.7IU 3% DV; vitamin c 1mg 2% DV; folate 6.4mcg 2% DV; calcium 50.5mg 5% DV; iron 0.2mg 1% DV; magnesium 5.3mg 2% DV; potassium 108.3mg 3% DV; sodium 74.6mg 3% DV.