• 14 oz. large stuffing mushrooms (approximately 16)
  • 3/4 cup packed basil leaves
  • 1-1/2 tablespoons olive oil
  • 1-1/2 tablespoons toasted pine nuts
  • 1 tablespoon grated Parmesan cheese
  • 1/2 teaspoon minced garlic
  • 2 tablespoons chicken stock or water
  • 1/4 cup 5% ricotta cheese


  1. Preheat oven to 425 degrees F. Spray a baking sheet with vegetable pan spray.
  2. Wipe mushrooms clean and gently remove stems; reserve for another purpose. Put caps on baking sheet.
  3. Put basil, olive oil, pine nuts, Parmesan and garlic in food processor; process until finely chopped, scraping down sides of bowl once. Add stock through the feed tube and process until smooth. Add ricotta and process until mixed.
  4. Divide mixture evenly among mushroom caps. Bake for 10 to 15 minutes or until hot.

Recipe Yield: Yield: 6 Servings

Nutritional Information Per Serving:

Calories: 68
Fat: 5 grams
Sodium: 62 milligrams
Cholesterol: 4 milligrams
Protein: 3 grams
Carbohydrates: 4 grams

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Diabetic Exchanges

1 Vegetable, 1 Fat

Book Title: The Best Diabetes Cookbook