Join the Mayo Clinic Diet today!

Join the Mayo Clinic Diet today!

Our flexible meal plans fit into any lifestyle, and our easy to prepare recipes show you how good food can be great — and great for you, too.

Join Now

Ricotta stuffed pesto mushrooms

5
Breakfast & Brunch|Keto
Servings
2
  • Portabella mushrooms, 4 piece(s), whole, stems removed and discarded
  • Pesto, low sodium, 3 tbsp(s)
  • Part-skim ricotta cheese, ⅔ cup(s)
  • Cheddar cheese, reduced fat, ⅓ cup(s), shredded
  • Baby spinach, 2 cup(s)
  • Black pepper, 1 dash(es)

Method

Preheat the oven to broil on high heat.

Place mushrooms, cup side facing down onto a large flameproof sheet pan and broil for 5 to 7 minutes or until just starting to soften.

Carefully remove the sheet pan from the broiler and turn over the mushrooms so that the cup is facing up. Combine the pesto and ricotta together in a bowl and season with pepper. Spoon pesto mixture evenly inside each mushroom and  sprinkle with cheddar. Broil for another 3 to 5 minutes or until the mushrooms are just cooked and the cheddar melts.

Transfer the mushrooms to serving plates, add the spinach. Season with pepper and serve.

Nutrition facts per serving
Makes 2 servings

Food Groups

V
Vegetables
1.6
F
Fruits
0
C
Carbohydrates
0
PD
Protein/Dairy
1.6
Ft
Fats
1.8
S
Sweets
0

Nutrition Facts

Calories293
Total Fat18.4 g
- Saturated Fat7.7 g
Cholesterol41.3 mg
Sodium292 mg
Total Carbohydrate12.4 g
- Dietary Fiber3.1 g
- Total Sugars4.7 g
-- Added Sugars0 g
Protein19.5 g
Join the Mayo Clinic Diet today!

Join the Mayo Clinic Diet today!

Our flexible meal plans fit into any lifestyle, and our easy to prepare recipes show you how good food can be great — and great for you, too.

Join Now