Cheese and pesto-stuffed mushrooms (recipe)

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Cheese and pesto-stuffed mushrooms (recipe)
NameCheese and pesto-stuffed mushrooms
IngredientsButton 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 friendlinessKeto friendly
Calories204.1
Fat14.9
Protein14.1
Carbohydrate4.3
Fiber1.1
Net carbohydrates3.2
Sugar0.8
Saturated fat8.4
Cholesterol (mg)47.9
Sodium263.7
Servings8
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Cheese and pesto-stuffed mushrooms (recipe) details

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Time:
Prep Time in Hours and Mins:40M

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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
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)

Recipe instructions

  1. Preheat oven to 375 Ģ.
  2. Wash mushrooms, remove stems, hollow out and brush inside and out with olive oil.
  3. In a medium-size mixing bowl, combine cheeses and pesto,reserving 1/4 cup parmesan cheese for later.
  4. Stuff the cheese-pesto mixture into the mushroom caps.
  5. Arrange the caps on a cookie sheet.
  6. Sprinkle the mushrooms with the reserved parmesan cheese.
  7. Bakefor 25 to 30 minutes, or until the cheese is bubbling and brownish.
  8. Oryou can make lots of small ones if desired.

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Contributors: Prab R. Tumpati, MD