Four-Cheese Stuffed Mushrooms

Four-Cheese Stuffed Mushrooms

0 Reviews
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.

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)


  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. 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.

Nutrition information

  • 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

Reviews 0