SPINACH AND RICOTTA STUFFED MUSHROOMS
These Spinach and Ricotta Stuffed Mushrooms make the perfect one-bite snack or appetizer! They're packed with a decadently creamy ricotta cheese filling, fresh spinach, garlic and finished off with some parmesan! They're easy to make and great for a party!
Provided by Chrissie (thebusybaker.ca)
Categories Appetizer Dinner Snack
Time 40m
Number Of Ingredients 9
Steps:
- Preheat your oven to 375 degrees Fahrenheit.
- Prepare a baking dish with a drizzle of olive oil and rip the stems out of the mushrooms, adding the mushrooms to the baking dish upside down.
- Add the ricotta cheese, chopped spinach, salt and pepper, garlic, and dried parsley to a bowl and stir everything together until combined.
- Spoon the mixture into the mushroom caps, dividing the mixture evenly among the caps.
- Top each one with a bit of the Parmesan cheese and bake at 375 for about 25-30 minutes, or until the tops are golden brown!
- Serve with some chopped fresh parsley for garnish (optional).
Nutrition Facts : ServingSize 1 serving, Carbohydrate 1 g, Protein 3 g, Fat 2 g, SaturatedFat 2 g, Cholesterol 9 mg, Sodium 34 mg, Fiber 1 g, Sugar 1 g, Calories 38 kcal
GARLIC RICOTTA STUFFED MUSHROOMS
Make and share this Garlic Ricotta Stuffed Mushrooms recipe from Food.com.
Provided by riffraff
Categories Lunch/Snacks
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Clean mushrooms, remove stems.
- Chop stems, and the one extra mushroom.
- Heat olive oil in sauté pan.
- Add chopped stems and the one extra mushroom.
- Halfway through cooking add crushed garlic, salt and pepper.
- Remove from heat and allow to cool slightly in a small mixing bowl.
- Add ricotta and 2 tablespoons grated Parmesan.
- Fill caps with the cheese mixture and place on a cookie sheet that has been sprayed with cooking spray.
- Sprinkle remaining Parmesan on top.
- Bake for approx 20-25 minutes.
RICOTTA STUFFED MUSHROOMS
This recipe for stuffed mushrooms is a bit different than the usual, as it has a ricotta cheese stuffing. They are a wonderful appetizer which can be served hot or cold.
Provided by Dee514
Categories Cheese
Time 30m
Yield 8-12 Stuffed Mushrooms, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Remove stems from cleaned mushrooms, and chop fine.
- Soak bread in milk and squeeze dry.
- Mix together chopped stems, bread, garlic, parsley, eggs, ricotta, salt and pepper.
- Fill mushroom caps with stuffing.
- Arrange stuffed mushrooms, filled side up, in a buttered baking dish.
- Drizzle a little olive oil over mushrooms and sprinkle with grated cheese.
- Bake uncovered, about 20 minutes.
- Serve hot or cold.
LOWER-FAT CREAM CHEESE AND RICOTTA STUFFED MUSHROOMS
I came up with this from a combo of other recipes I found here, but with lower fat cheeses (don't worry, it's still just as rich and delicious). I just kind of eyeballed the amounts of ingredients, so if you like to cook like I do, you should enjoy this recipe. If you prefer structured directions, this might not be for you.
Provided by allie_from_cali
Categories < 15 Mins
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Mix cream cheese, ricotta and garlic.
- Spoon cheese mixture into mushroom caps.
- Sprinkle shredded cheese on top.
- Bake for 10 minutes, or until shredded cheese is well melted.
- I suggest putting aluminum foil on a cookie sheet for easy clean-up, since the cheese may ooze over a bit.
Nutrition Facts : Calories 54.3, Fat 3.2, SaturatedFat 1.9, Cholesterol 10.3, Sodium 53.9, Carbohydrate 3.2, Fiber 0.7, Sugar 1.2, Protein 4.3
DELICIOUS LOW FAT/CALORIE STUFFED MUSHROOMS
Love rich, creamy stuffed mushrooms, but can't stand all those unecessary calories? These great stuffed mushrooms are high in flavor and low in calories. They also make great appetizers for parties and elegant dinners.
Provided by Chef RayRay
Categories Crab
Time 13m
Yield 10-15 serving(s)
Number Of Ingredients 7
Steps:
- (Since I'm usually cooking for 1 or 2, I tend to cut the recipe in half. Also, a great deal of this recipe is to taste. So if you like your mushrooms meatier, add more meat and less cream cheese.).
- Preheat oven to 350 degrees.
- Remove stems from mushrooms an wash thoroughly. Let mushrooms dry on a paper towel.
- In a food processor add cream cheese, entire package of artificial crab, two tablespoons of parmesan, and two cloves of garlic. (You may also add some chopped scallions if you like). Pulse until smooth.
- Taste your mixture and add salt, pepper, and powdered garlic to taste.
- With a spoon, scoop about one tablespoon of mixture into each mushroom, or until cap is full and overflowing a bit. Use the spoon to smooth out mixture into a nice mound. Spray a baking sheet with cooking spray of choice and place completed mushrooms evenly on the sheet. Sprinkle mushrooms with more parmesan cheese to taste. Bake about 8 mins, or until mushroom tops begin to brown.
- (If you make the entire recipe but don't end up using all of the cheesy crab mixture, it tastes amazing chilled and served on crackers or wrapped into wanton noodles and fried.).
Nutrition Facts : Calories 48.4, Fat 0.7, SaturatedFat 0.3, Cholesterol 5.2, Sodium 268.4, Carbohydrate 4.5, Fiber 0.4, Sugar 0.7, Protein 6.5
RICOTTA-STUFFED PORTOBELLO MUSHROOMS
These mushrooms are rich and creamy and bright at the same time because of the fresh herbs and tomato. I especially like to serve them with grilled asparagus. -Tre Balchowsky, Sausalito, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, mozzarella cheese, parsley and pepper. Remove and discard stems from mushrooms; with a spoon, scrape and remove gills. Fill caps with ricotta mixture. Top with tomato slices., Grill, covered, over medium heat until mushrooms are tender, 8-10 minutes. Remove from grill with a metal spatula., Meanwhile, place basil, almonds and garlic in a small food processor; pulse until chopped. Add remaining Parmesan cheese; pulse just until blended. While processing, gradually add oil and enough water to reach desired consistency. Spoon over stuffed mushrooms before serving.
Nutrition Facts : Calories 201 calories, Fat 13g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 238mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges
LOW-FAT STUFFED MUSHROOMS
"I first tasted these fun mushroom appetizers at a support group meeting for diabetics," says Beth Ann Howard of Verona, Pennsylvania. "I couldn't believe how yummy they were. Since then, I've shared the recipe with friends and co-workers."
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Remove stems from mushrooms; set caps aside. Chop stems, reserving 1/3 cup (discard remaining stems or save for another use). In a bowl, combine the bread crumbs, sour cream, Parmesan cheese, chives, mayonnaise, vinegar, hot pepper sauce if desired and reserved mushroom stems; mix well., Place mushroom caps on a baking sheet coated with cooking spray; stuff with crumb mixture. Broil 4-6 in. from the heat for 5-7 minutes or until lightly browned.
Nutrition Facts : Calories 66 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 173mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
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