No Fuss Stuffed Mushrooms
Created by EOdisciple on November 9, 2018
- Servings: 6
- Prep Time: 15m
- Cook Time: 15m
- Recipe #30882
Ingredients
- 80 grams mushrooms (6 large white button mushrooms)
- 4 tablespoons ricotta cheese
- 2 tablespoons crushed Rice Chex Cereal (crushed pulverized)
- 1 teaspoon fresh rosemary (chopped)
- 1 teaspoon fresh parsley (chopped)
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 teaspoon Worcestershire sauce
- 2 tablespoons oil (vegetable oil)
How to Make
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Step 1: Heat oven to 400 degrees F.
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Step 2: Coat a baking pan with 1 tablespoon oil. Set aside.
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Step 3: Clean mushrooms and discard stem. Scoop out mushroom cap and drain on paper towels.
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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.
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Step 5: Place a well rounded tablespoon of filling onto each mushroom cap. Divide up any remaining filling between the mushroom caps.
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Step 6: Bake for 15 minutes. Allow to cool slightly after finishing baking as they will be extremely hot right out of the oven.
Nutritional Facts
- 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