• 6 ounces part-skim ricotta cheese
  • 1 teaspoon Dijon-style mustard
  • 1 garlic clove, minced
  • 12 large mushrooms, stems removed
  • Lemon juice
  • 1 tablespoon chopped parsley
  • Dash paprika


  1. Mix cheese with mustard and garlic in a medium-size bowl. Dip mushrooms in lemon juice. Stuff mushrooms with cheese mixture; sprinkle with parsley and a dash of paprika.

Recipe Yield: 6 (2 mushroom) Servings

Nutritional Information Per Serving:

Calories: 48
Fat: 2 grams
Sodium: 47 milligrams
Cholesterol: 8 milligrams
Protein: 4 grams
Carbohydrates: 4 grams

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Diabetic Exchanges

1 Vegetable, 1/2 Fat

Book Title: Light and Easy Diabetes Cuisine

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