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Ricotta-Stuffed Portobello Mushrooms

 Ricotta-Stuffed Portobello Mushrooms
These mushrooms are rich and creamy and bright at the same time because of the fresh herbs and tomato. I especially like them served with grilled asparagus. —Tre Balchowsky, Sausalito, California
6 ServingsPrep/Total Time: 30 min.


  • 3/4 cup reduced-fat ricotta cheese
  • 3/4 cup grated Parmesan cheese, divided
  • 1/2 cup shredded part-skim mozzarella cheese
  • 2 tablespoons minced fresh parsley
  • 1/8 teaspoon pepper
  • 6 large portobello mushrooms
  • 6 slices large tomato
  • 3/4 cup fresh basil leaves
  • 3 tablespoons slivered almonds or pine nuts, toasted
  • 1 small garlic clove
  • 2 tablespoons olive oil
  • 2 to 3 teaspoons water


  • In a small bowl, mix ricotta cheese, 1/4 cup Parmesan cheese,
  • mozzarella cheese, parsley and pepper. Remove and discard stems from
  • mushrooms; with a spoon, scrape and remove gills. Fill caps with
  • ricotta mixture. Top with tomato slices.
  • Grill, covered, over medium heat 8-10 minutes or until mushrooms are
  • tender. Remove from grill with a metal spatula.
  • Meanwhile, place basil, almonds and garlic in a small food processor;
  • pulse until chopped. Add remaining Parmesan cheese; pulse just until

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Ricotta-Stuffed Portobello Mushrooms (continued)

Directions (continued)

  • blended. While processing, gradually add oil and enough water to
  • reach desired consistency. Spoon over stuffed mushrooms before
  • serving. Yield: 6 servings.
Nutritional Facts: 1 stuffed mushroom equals 201 calories, 13 g fat (4 g saturated fat), 22 mg cholesterol, 238 mg sodium, 9 g carbohydrate, 2 g fiber, 12 g protein. Diabetic Exchanges: 1-1/2 fat, 1 medium-fat meat, 1 vegetable.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.