Stuffed Mushrooms

Stuffed Mushrooms

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


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Serves: 4 person(s) Change

Preparation Time: 15 mins
Cooking Time: 5 mins

Yield: 4 x 2-mushroom servings

Heart-Friendly Recipe Low Sodium Recipe Diabetes-Friendly Recipe Low-Carb Recipe High-Fiber Recipe High-Calcium Recipe Quick And Easy Recipe


  • 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.

Thanks to National Heart Foundation of Australia

Nutritional Info (per serving)

CALORIES 117 cals
Kilojoules 489 kJ
Fat 3.0 g
Saturated Fat 1.6 g
Cholesterol 10 mg
Sodium 56 mg
Carbohydrates 17.0 g
Fiber 4.2 g
Total Sugars 6.1 g
Protein 9.6 g
Calcium 127.0 mg
Note: A dash indicates no data is available.