Cheese and pesto-stuffed mushrooms (recipe)
| Cheese and pesto-stuffed mushrooms (recipe) | |
|---|---|
| Name | Cheese and pesto-stuffed mushrooms |
| Ingredients | Button mushrooms • Olive oil • Ricotta cheese • Parmesan cheese • Mozzarella cheese • Basil pesto |
| Cooktime (in hours) | 0.5 |
| Preptime (in hours) | 0.166666667 |
| Totaltime (in hours) | 0.666666667 |
| Keto friendliness | Keto friendly |
| Calories | 204.1 |
| Fat | 14.9 |
| Protein | 14.1 |
| Carbohydrate | 4.3 |
| Fiber | 1.1 |
| Net carbohydrates | 3.2 |
| Sugar | 0.8 |
| Saturated fat | 8.4 |
| Cholesterol (mg) | 47.9 |
| Sodium | 263.7 |
| Servings | 8 |
| Reviewaggregate | |
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Cheese and pesto-stuffed mushrooms (recipe) details
Time:
Prep Time in Hours and Mins:40M
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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
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Cheese and pesto-stuffed mushrooms (recipe) is a keto friendly food item with net carbohydrates of about 3-5 per serving.
Cheese and pesto-stuffed mushrooms (recipe) image(external)
Did you know? - WikiMD has over 50,000 keto friendly recipes with a color coded ketometer rating scale!
- Preheat oven to 375 Ģ.
- Wash mushrooms, remove stems, hollow out and brush inside and out with olive oil.
- In a medium-size mixing bowl, combine cheeses and pesto,reserving 1/4 cup parmesan cheese for later.
- Stuff the cheese-pesto mixture into the mushroom caps.
- Arrange the caps on a cookie sheet.
- Sprinkle the mushrooms with the reserved parmesan cheese.
- Bakefor 25 to 30 minutes, or until the cheese is bubbling and brownish.
- Oryou can make lots of small ones if desired.
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