CHEESY PESTO STUFFED MUSHROOMS

CHEESY PESTO STUFFED MUSHROOMS Category Cheese 
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Ingredients And Procedures
Ingredients
14ozmushrooms, large for stuffing (approximately 16)
3/4cupbasil, fresh, leaves, packed
1 1/2tablespoonolive oil
1 1/2tablespoonpine nuts, toasted
1tablespoonparmesan cheese, grated
1/2teaspoongarlic, minced
2tablespoonchicken stock, or water
1/4cupricotta cheese, 5%

Directions:

Preheat oven to 425 degrees F. Spray a baking sheet with vegetable pan spray. Wipe mushrooms clean and gently remove stems; reserve for another purpose. Put caps on baking sheet.

Put basil, olive oil, pine nuts, parmesan and garlic in food processor; process until finely chopped, scraping down sides of bowl once. Add stock through the feed tube and process until smooth. Add ricotta and process until mixed.

Divide mixture evenly among mushroom caps. Bake for 10 to 15 minutes or until hot.

Nutritional Information Per Serving (4 mushrooms):
Calories: 68, Fat: 5 g, Carbohydrate: 4 g, Fiber: 1 g,
Protein: 3 g, Sodium: 62 mg, Cholesterol: 4 mg
Diabetic Exchanges: 1 Vegetable, 1 Fat

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