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Cheesy Pesto Stuffed Mushrooms

Recipe name:
Cheesy Pesto Stuffed Mushrooms

Recipe category:
Cheese

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Recipe details: CHEESY PESTO STUFFED MUSHROOMS

Ingredients
14	oz	mushrooms, large for stuffing (approximately 16)
3/4	cup	basil, fresh, leaves, packed
1 1/2	tablespoon	olive oil
1 1/2	tablespoon	pine nuts, toasted
1	tablespoon	parmesan cheese, grated
1/2	teaspoon	garlic, minced
2	tablespoon	chicken stock, or water
1/4	cup	ricotta cheese, 5%
Directions:
Preheat oven to 425 degrees F. Spray a baking sheet with vegetable pan spray. Wipe mushrooms clean and gently remove stems; reserve for another purpose. Put caps on baking sheet. Put basil, olive oil, pine nuts, parmesan and garlic in food processor; process until finely chopped, scraping down sides of bowl once. Add stock through the feed tube and process until smooth. Add ricotta and process until mixed. Divide mixture evenly among mushroom caps. Bake for 10 to 15 minutes or until hot. Nutritional Information Per Serving (4 mushrooms): Calories: 68, Fat: 5 g, Carbohydrate: 4 g, Fiber: 1 g, Protein: 3 g, Sodium: 62 mg, Cholesterol: 4 mg Diabetic Exchanges: 1 Vegetable, 1 Fat

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Cheesy Pesto Stuffed Mushrooms

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