Vegetarian: Vegetarian Dishes: Stuffed Mushrooms

Portabella mushrooms filled with ricotta, shallots, cucumber, and tomato.

Author: National Heart Foundation of Australia
Date: September 04, 2012

Serves: 4 person(s)
Yield: 4 x 2-mushroom servings

Preparation Time: 15 mins
Cooking Time: 5 mins


    1/2 cup low-fat ricotta cheese or cottage cheese
    1 cucumber, finely chopped
    1 tomato, finely chopped
    1/2 cup finely chopped spring onions
    1 tsp freshly ground black pepper, to taste
    8 Portabella mushroom caps (approx. 3.5 oz each)
    2 Tbsp lemon juice
    2 Tbsp chopped fresh dill or chives


    In a bowl, mix ricotta, cucumber, tomato, onion, and black pepper.

    Sprinkle mushroom caps with lemon juice and fill with the ricotta mixture. Garnish with dill (or chives). Serve immediately or bake in a moderate oven for a few minutes.

Nutritional Information
(Per Serving)

Calories:117 cals
Kilojoules:489 kJ
Fat:3.0 g
Carbohydrates:17.0 g
Protein:9.6 g
Cholesterol:9.5 mg
Sodium:56 mg
Saturated Fat:1.6 g
Fiber:4.2 g
Calcium:127.0 mg
Total Sugars:6.1 g

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