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These are great for any fan of
mushrooms. The make a super starter or
can be eaten as part of a main meal. The
also make good party
snacks.
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Cheesy pesto stuffed
mushrooms
(Makes 6
servings)
¾ cup packed basil
leaves
14 ounce large, stuffing
mushrooms (around 16)
1 ½ tablespoons (225.ml) each:
toasted pine nuts and olive
oil
1 tablespoon (15ml) Parmesan
cheese
½ teaspoon (2.5ml) minced
garlic
2 tablespoons (30ml) low-sodium
chicken stock or water
¼ cup 5 percent ricotta
cheese,
Vegetable cooking
spray.
Method: Preheat
oven to 425oF (215oC) Gas mark
7.
Spray a baking tray with
vegetable cooking
spray. Clean
mushrooms and take out stems and keep to
one side. Put the
caps on the baking tray.
In the food processor mix the pine nuts,
olive oil, basil, Parmesan and garlic and
process until all are finely chopped,
scrape down the sides of the bowl at
least once. Add
stock and process further.
Add ricotta and mix well. Divide
mix evenly, to cover all the mushrooms,
and bake for up to 15 minutes or until
hot.
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Diabetic Recipes
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