Dried-tomato-stuffed mushrooms (recipe)
| Dried-tomato-stuffed mushrooms (recipe) | |
|---|---|
| Name | Dried-tomato-stuffed mushrooms |
| Ingredients | Fresh 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 friendliness | Keto friendly |
| Calories | 44.9 |
| Fat | 3 |
| Protein | 3.3 |
| Carbohydrate | 1.7 |
| Fiber | 0.3 |
| Net carbohydrates | 1.4 |
| Sugar | 0.8 |
| Saturated fat | 1.9 |
| Cholesterol (mg) | 10.7 |
| Sodium | 105.5 |
| Yield | 24 caps. |
| Reviewaggregate | |
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
- Rinse and drain mushrooms.
- Remove and discard stems.
- Brush mushroom caps with oil.
- Arrange in a shallow baking pan, stem side down.
- Bakein a 350 degree oven for 12 minutes.
- Drain any liquid.
- Meanwhile, cover tomatoes with boiling water; soak 10 minutes.
- Drain; coarsely chop.
- Combine tomatoes, ricotta cheese, spinach, Monterey Jack cheese, Parmesan cheese, basil, garlic, salt, and pepper in a bowl.
- Turn caps stem side up; fill each with ricotta mixture.
- Sprinkle feta cheese over tops.
- (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.
- Garnish with fresh oregano leaves, if desired.
Food tags
Cheese, Greens, Vegetable,, Oven
Dried-tomato-stuffed mushrooms (recipe) details
Time:
Prep Time in Hours and Mins:28M
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Contributors: Prab R. Tumpati, MD
