READER REVIEWThese mushrooms taste rich, creamy and bright at the same time because of the fresh herbs and tomato. Try them with grilled asparagus!
—TRE BALCHOWSKY SAUSALITO, CA
START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS
3/4 cup reduced-fat ricotta cheese
3/4 cup grated Parmesan cheese, divided
1/2 cup shredded part-skim mozzarella cheese
2 tablespoons minced fresh parsley
1/8 teaspoon pepper
6 large portobello mushrooms
6 slices large tomato
3/4 cup fresh basil leaves
3 tablespoons slivered almonds or pine nuts, toasted
1 small garlic clove
2 tablespoons olive oil
2 to 3 teaspoons water
1. 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.
2. Grill, covered, over medium heat 8-10 minutes or until mushrooms are tender. Remove from the grill with a metal spatula.
3. 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 the oil and enough water to reach the desired consistency. Spoon the mixture over stuffed mushrooms before serving.
Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Per mushroom: 201 cal., 13g fat (4g sat. fat), 22mg chol., 238mg sod., 9g carb. (5g sugars, 2g fiber), 12g pro.
Diabetic Exchanges: 1 1/2 fat, 1 medium-fat meat, 1 vegetable.
READER REVIEW
“My husband and I both thought these were very good, and we will make then again. I put the mushrooms in a disposable pan, covered with aluminum foil and grilled them for about 13 minutes.”
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