No Fuss Stuffed Mushrooms
Recipe: #30882
November 09, 2018
Categories: Side Dishes, Cheese, Appetizers, Mushrooms, One-Pot Meal, Christmas, Thanksgiving, Oven Roast Gluten-Free, No Eggs, Vegetarian, Hot Appetizers, Oil, Kosher Dairy, more
"This wonderful recipe is on my holiday to-make-for-the-inlaws meal plan. I think it's that good."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (35 g)
- Calories 63.9
- Total Fat - 5.5 g
- Saturated Fat - 1.2 g
- Cholesterol - 2.6 mg
- Sodium - 236.9 mg
- Total Carbohydrate - 2 g
- Dietary Fiber - 0.5 g
- Sugars - 0.6 g
- Protein - 2.2 g
- Calcium - 54.4 mg
- Iron - 0.7 mg
- Vitamin C - 0.7 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Heat oven to 400 degrees F.
Step 2
Coat a baking pan with 1 tablespoon oil. Set aside.
Step 3
Clean mushrooms and discard stem. Scoop out mushroom cap and drain on paper towels.
Step 4
While mushrooms are draining, combine ricotta cheese, cereal, chopped herbs, paprika, seasonings and Worcestershire sauce. Dry mushrooms as best as possible and brush with the remaining tablespoon of vegetable oil. Place on baking pan.
Step 5
Place a well rounded tablespoon of filling onto each mushroom cap. Divide up any remaining filling between the mushroom caps.
Step 6
Bake for 15 minutes. Allow to cool slightly after finishing baking as they will be extremely hot right out of the oven.
Tips
No special items needed.
0 Reviews
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