Directions:
- Preheat oven to 350 degrees.
- Cook rice.
- Rinse and remove stems from mushroom caps.
- Chop stems, onions and pepper, keeping the stems separate.
- Heat oil over low-med heat.
- Saute mushroom stems for 3-4 minutes.
- Remove from pan and set aside.
- In same pan, saute onion, peppers and basil.
- Remove from heat.
- Add ricotta cheese, mushroom stems and rice, stir to combine well.
- Arrange mushroom caps rim side up on cooking sheet.
- Spoon mixture into caps, top with Parmesan cheese.
- Bake for 10 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 327.94 Kcal (1373 kJ) | ||
| Calories from fat | 132.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.74g | 23% | |
|---|---|---|---|
| Cholesterol | 43.05mg | 14% | |
| Sodium | 502.99mg | 21% | |
| Potassium | 666.99mg | 14% | |
| Total Carbs | 27.23g | 9% | |
| Sugars | 6.74g | 27% | |
| Dietary Fiber | 3.17g | 13% | |
| Protein | 21.28g | 43% | |
| Vitamin C | 64.5mg | 107% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 27.9mg | 155% | |
| Calcium | 456mg | 46% | |
| Amount Per 100 g | |||
| Calories | 94.92 Kcal (397 kJ) | ||
| Calories from fat | 38.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.27g | 23% | |
|---|---|---|---|
| Cholesterol | 12.46mg | 14% | |
| Sodium | 145.58mg | 21% | |
| Potassium | 193.04mg | 14% | |
| Total Carbs | 7.88g | 9% | |
| Sugars | 1.95g | 27% | |
| Dietary Fiber | 0.92g | 13% | |
| Protein | 6.16g | 43% | |
| Vitamin C | 18.7mg | 107% | |
| Vitamin A | 0.4mg | 49% | |
| Iron | 8.1mg | 155% | |
| Calcium | 132mg | 46% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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