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Ricotta stuffed pesto mushrooms
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
|
1.6 |
|
F
|
0 |
|
C
|
0 |
|
PD
|
1.6 |
|
Ft
|
1.8 |
|
S
|
0 |
Nutrition Facts
| Calories | 293 |
| Total Fat | 18.4 g |
| - Saturated Fat | 7.7 g |
| Cholesterol | 41.3 mg |
| Sodium | 292 mg |
| Total Carbohydrate | 12.4 g |
| - Dietary Fiber | 3.1 g |
| - Total Sugars | 4.7 g |
| -- Added Sugars | 0 g |
| Protein | 19.5 g |
Join the Mayo Clinic Diet today!
Our flexible meal plans fit into any lifestyle, and our easy-to-prepare recipes will show you how good food can be simple, tasty, and healthy!