Lower-Fat Cream Cheese and Ricotta Stuffed Mushrooms |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I came up with this from a combo of other recipes I found here, but with lower fat cheeses (don't worry, it's still just as rich and delicious). I just kind of eyeballed the amounts of ingredients, so if you like to cook like I do, you should enjoy this recipe. If you prefer structured directions, this might not be for you. Ingredients:
1 dozen mushroom cap |
2 -3 tablespoons low-fat cream cheese |
2 -3 tablespoons part-skim ricotta cheese |
diced garlic, to taste |
shredded cheese, of choice to top |
Directions:
1. Preheat oven to 350.
2. Mix cream cheese, ricotta and garlic.
3. Spoon cheese mixture into mushroom caps.
4. Sprinkle shredded cheese on top.
5. Bake for 10 minutes, or until shredded cheese is well melted.
6. I suggest putting aluminum foil on a cookie sheet for easy clean-up, since the cheese may ooze over a bit.
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