Ricotta & Sun-Dried Tomato Stuffed Mushrooms
Recipe: #6116
August 04, 2012
Categories: Appetizers, Mushrooms, Baby Shower, Game/Sports Day, Oven Bake, No Eggs, Vegetarian, more
"Porcini or portobello mushrooms work really well in this recipe however because the caps are very large you would need to increase the ricotta filling mixture. These are extremly good so you may want to double up on all amounts"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (140.3 g)
- Calories 159.2
- Total Fat - 11.9 g
- Saturated Fat - 5.2 g
- Cholesterol - 26.8 mg
- Sodium - 218.5 mg
- Total Carbohydrate - 5.6 g
- Dietary Fiber - 1 g
- Sugars - 2.3 g
- Protein - 8.5 g
- Calcium - 182.8 mg
- Iron - 1 mg
- Vitamin C - 9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 375 degrees F. Remove the stems of the mushrooms and chop them finely.
Step 2
In a heavy frying pan heat the olive oil and then add the mushrooms and onion, and cook until softened. Add the garlic and cook another minute or two. Allow the mixture to cool, then mix in the parsley, tomatoes, and ricotta cheese, 2 tablespoons Parmesan cheese, then season with cayenne pepper, salt and pepper.
Step 3
Lightly oil a baking sheet and place mushroom caps cut side up. Brush the caps lightly with olive oil, then sprinkle lightly with salt. Spoon the filling into each cap. Sprinkle each top with 1 tablespoon Parmesan cheese (or less if you prefer).
Step 4
Bake for about 20 to 25 minutes or until the mushrooms are tender when pierced with a knife and the tops are lightly browned. Serve immediately.
Tips
No special items needed.
0 Reviews
You'll Also Love
