I came across this recipe in the Magic Bullet brochure. It would be a good appetizer but was so easy and delicious it is a fun side to any meal. I had some filling left over and tossed it on warm pasta-fabulous!
10-12 large mushrooms
1/4 c low fat Ricotta Cheese (2 pts)
1/2 c fresh spinach
1 oz Parmesan cheese (3 pts)
1 clove garlic
1/4 of regular onion
splash of chicken or vegetable broth
Pre-heat oven to 350 degrees.
Start off by...popping off the stems of the mushrooms, making area for the stuffing.
Load all the ingredients, except the mushrooms in the magic bullet, blender or food processor. Pulse until the consistency is slightly textured but not quite smooth. Spoon the mixture into the mushroom tops and cook on a lightly greased baking sheet for 15-20 minutes.
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