Ingredients
- 12 large mushrooms
- 14 cup fat-free ricotta cheese
- 12 cup fresh spinach
- chopped
- 1 ounce parmesan cheese
- grated
- 1 garlic clove
- 14 cup onion
- chopped
- 2 tablespoons chicken broth
Instructions
- Preheat the oven to 350 degrees.
- Start off by popping off the stems of the mushrooms, making an area for the stuffing in the mushroom top.
- Then load all the ingredients, except for the mushrooms, in a food processor.
- Pulse until the consistency is slightly textured, but not quite smooth.
- Spoon the mixed ingredients into the mushroom top and cook on a lightly greased baking sheet for 15-20 minutes.
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