Dried-tomato-stuffed mushrooms (recipe)

From WikiMD's Wellness Encyclopedia

Dried-tomato-stuffed mushrooms (recipe)
NameDried-tomato-stuffed mushrooms
IngredientsFresh mushrooms Olive oil Dried tomatoes Ricotta cheese Fresh spinach Monterey jack cheese Parmesan cheese Fresh basil Garlic Salt Pepper Feta cheese Fresh oregano
Cooktime (in hours)0.133333333
Preptime (in hours)0.333333333
Totaltime (in hours)0.466666666
Keto friendlinessKeto friendly
Calories44.9
Fat3
Protein3.3
Carbohydrate1.7
Fiber0.3
Net carbohydrates1.4
Sugar0.8
Saturated fat1.9
Cholesterol (mg)10.7
Sodium105.5
Yield24 caps.
Reviewaggregate


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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
Dried-tomato-stuffed mushrooms (recipe) is a keto friendly food item with net carbohydrates of about 1-2 per serving.

Recipe instructions

  1. Rinse and drain mushrooms.
  2. Remove and discard stems.
  3. Brush mushroom caps with oil.
  4. Arrange in a shallow baking pan, stem side down.
  5. Bakein a 350 degree oven for 12 minutes.
  6. Drain any liquid.
  7. Meanwhile, cover tomatoes with boiling water; soak 10 minutes.
  8. Drain; coarsely chop.
  9. Combine tomatoes, ricotta cheese, spinach, Monterey Jack cheese, Parmesan cheese, basil, garlic, salt, and pepper in a bowl.
  10. Turn caps stem side up; fill each with ricotta mixture.
  11. Sprinkle feta cheese over tops.
  12. (Mushrooms can now be covered and chilled overnight. Bakefilled caps in a 450 degree oven for 8 to 10 minutes or until heated through and lightly browned.
  13. Garnish with fresh oregano leaves, if desired.

    Food tags
    Cheese, Greens, Vegetable,, Oven


Dried-tomato-stuffed mushrooms (recipe) details

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Time:
Prep Time in Hours and Mins:28M

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Contributors: Prab R. Tumpati, MD