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2011-02-01Skinny Stuffed Portobello Mushrooms: Fat Free Ricotta, Part Skim Mozzarella, Olive Oil, Portobello Mushrooms, Bread, Garlic, Basil
Skinny Stuffed Portobello Mushrooms featuring Sorrento® Fat Free Ricotta

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Sorrento® Fat Free Ricotta

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Skinny Stuffed Portobello Mushrooms

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Preheat oven to 400°F. Heat 1 tablespoon olive oil in a large nonstick pan. Add mushrooms and cook for 3-4 minutes each side. Set aside. Tear bread into smaller pieces and place in a food processor. Add garlic and fresh basil and blend until desired coarseness. Add 3 tablespoons olive oil to breadcrumbs and blend.

Place each mushroom on a baking pan. Spread 1 tablespoon ricotta on each mushroom. Top with mozzarella slice. Divide breadcrumb mixture evenly among the tops of the mushrooms. Bake for 10 minutes.


By using the fat-free ricotta and part skim mozzarella, this recipe 11% less calories and 19% less fat per serving.*

*as compared to using whole milk cheeses

Nutrition Information

319 Calories
21 g Fat
23 mg Cholesterol
363 mg Sodium
19 g Carbohydrate
5 g Sugars
14 g Protein
2 g Fiber

Higher fat version:

357 Calories
26 g Fat
35 mg Cholesterol
353 mg Sodium
19 g Carbohydrate
4 g Sugars
13 g Protein
2 g Fiber

Nutrition Information provided by Lynda Antonacci, RD, CDN


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