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Cheese Pesto Stuffed Mushrooms
Date added: January 28, 2008
A great appy!
- Servings: 6 change
- Calories per serving: 82
- Prep time: 15
- Cook time: 15
Ingredients
- 16 mushrooms, brown, fresh
- 3/4 cup packed basil leaves chopped
- 1 1/2 tbsp olive oil
- 1 1/2 tbsp pine nuts
- 1 tbsp cheese, parmesan, grated
- 1/2 tsp garlic minced
- 2 tbsp chicken stock
- 1/4 cup ricotta cheese
Recipe Method
1- Wipe mushrooms, gently remove stems. Put caps on baking sheet
2- Place basil, olive oil, pine nuts, parmesan and garlic in food processor, process until finely chopped. Scrape down sides of bowl.
3- Add stock through the feed tube and process until smooth. Add ricotta and process until mixed.
4- Divide mixture evenly among mushroom caps. Bake at 375F for 10 - 15 minutes.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 82 | 4% |
| Fat 7g | 10% |
| Cholesterol 6mg | 2% |
| Sodium 31mg | 1% |
| Carbohydrates 3g | 4% |
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