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
plan
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ingredients serve
serve1
Add to Shopping ListIngredients 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
value
472
calories per serving
17 g Fat32 g Protein46 g Carbs36 g FiberOther
Current Totals
- Fat17g
- Protein32g
- Carbs46g
- Fiber36g
MacroNutrients
- Carbs46g
- Protein32g
- Fiber36g
Fats
- Fat17g
Vitamins & Minerals
- Calcium361mg
- Iron11mg
- Vitamin A1521mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B34mg
- Vitamin B6< 1mg
- Vitamin B996mcg
- Vitamin B12< 1mcg
- Vitamin C50mg
- Vitamin E1mg
- Copper3mcg
- Magnesium183mg
- Manganese2mg
- Phosphorus909mg
- Selenium17mcg
- Zinc9mg
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
Recipe By Taste Of Home