Rating: 4 stars
1 Ratings
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Kids may squirm at the sight of mushrooms, but these stuffed, bite-size starters are sure to please mature palates around the room.

Sidney Fry, MS, RD
Recipe by Cooking Light November 2014

Gallery

Credit: Ryan Liebe; Styling: Mary Clayton Carl

Recipe Summary

Yield:
Serves 4 (serving size: 3 mushrooms)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving drippings; crumble. Add garlic to drippings in pan; sauté 3 minutes or until garlic begins to brown. Combine garlic, ricotta cheese, Parmesan cheese, thyme, and all but 2 tablespoons crumbled bacon in a bowl. Spoon ricotta mixture evenly into mushrooms. Combine reserved 2 tablespoons bacon and panko. Sprinkle panko mixture evenly over ricotta mixture. Bake at 350° for 25 minutes or until tender.

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Nutrition Facts

62 calories; fat 3.1g; saturated fat 1.7g; protein 5g; sodium 150mg.
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