Easy Stuffed Four-Cheese Mushrooms Recipes
Stuff Mushroom Ingredients:
12 mushrooms, large
4 sun-dried tomatoes (do not use oil packed tomatoes)
Water for boiling
¼ cup spinach, chopped finely
½ cup ricotta cheese, low fat
1 ½ tablespoon Parmesan cheese, grated
¼ cup Monterey Jack cheese, shredded
1 clove garlic, minced
½ tablespoon olive oil
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
½ tablespoon fresh basil
¼ cup feta cheese, crumbled
- Fresh basil
- Preheat the oven to 350 degree Fahrenheit.
- Wash the mushrooms and remove its stems. Discard stems and brush the caps of mushrooms lightly with oil. Arrange mushrooms in a shallow baking pan in such a way that the stem sides of mushrooms are facing down. Place the baking dish in the preheated oven and bake for about 10 to 12 minutes.
- Remove the baking dish from the oven after 12 minutes and drain off any liquid from the dish. Increase the temperature of the oven to 450 degree Fahrenheit.
- Boil water in a small saucepan. Add the boiling water to the dried tomatoes in the bowl. Cover the bowl and let it stand for about 10 minutes. After 10 minutes drain the tomatoes and discard any liquid. Snip tomatoes coarsely in a medium bowl and combine them with parmesan cheese, ricotta cheese, Monterey Jack cheese, garlic, and snipped basil. Season this mixture with salt and freshly ground black pepper.
- Turn the mushroom stem side up and fill the caps with this cheesy mixture. Lastly sprinkle feta cheese over the mushroom tops. Bake this filled mushroom caps in the preheated oven at 450 degrees Fahrenheit for about 8 to 10 minutes or until the contents are heated through and the cheese gets lightly browned. Garnish with fresh basil leaves if desired. This recipe makes 12 servings.
- Four cheese stuffed mushroom is a very low calorie recipe which provides only 42 calories and 3 gm total fat.
- All the four types of cheese used in this recipe should be preferably low fat to prevent increasing the calories and fat content of this recipe.
- This recipe mainly contains dairy, so individuals with lactose intolerance should include this recipe in their diet only if they can tolerate fermented dairy products or different types of cheese used in this recipe.
- This recipe can be considered heart friendly and diabetes friendly as it is not only low in total calories and fat, but also low in cholesterol and saturated fat.