Pesto And Cheese Stuffed Crimini Mushrooms

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This #lowcarb / #keto stuffed mushroom recipe is packed with flavor. The texture of the mushrooms, lightly oiled, lends a nice mouthfeel as you eat it. Moderately filling if you go with the serving size. It makes for a light dinner or a great snack.

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🔔Dot’s Walnut Pesto Recipe:
http://dottotrot.com/low-carb-walnut-pesto/

🔔Dot’s Home Seasoning Recipe:
http://dottotrot.com/low-carb-spice-series-part-one-tools-and-salt-seasonings/

✅ Pesto Stuffed Mushrooms
Serves 5
Total Carbs/Serving: 4.3g
Total Net Carbs/Serving: 3.5g
261 Calories/16g Protein/25g Fat/0.8g Fiber

➡Ingredients
20 Medium white mushroom
1/3 C Walnut pesto (link below)
1/3 C Whole milk ricotta cheese (1g of carbs per serving)
1 tbsp. Grated Parmesan cheese
Dot’s home seasoning, to taste (link below)
Olive oil
¼ C Shredded Parmesan

✅ Directions
1. Preheat oven to 350. Using olive oil, grease rimmed baking sheet; set aside
2. Prepare the mushrooms by washing and removing the stems. Use a small measuring spoon to remove the gills from inside the cap.
3. Create your stuffing by adding the pesto, ricotta, grated parmesan, and seasoning in a medium bowl and mix until combined.
4. Using a spoon, scoop the stuffing into the mushroom caps; place each cap, stuffing side up, on the baking sheet. Sprinkle the shredded Parmesan on top of each stuffed mushroom. Bake for 15-20 minutes.