Amount
Ingredient
Preparation



14
ounces
mushrooms

large for stuffing  (approximately 16)



3/4
cups
basil

fresh, leaves, packed



1 1/2
tablespoon
olive oil





1 1/2
tablespoon
pine nuts

toasted



1
tablespoon
parmesan cheese

grated



1/2
teaspoon
garlic

minced



2
tablespoons
chicken stock

or water



1/4
cup
ricotta cheese

5%

 Preheat oven to 425 degrees F.  Spray a baking sheet with vegetable pan spray.  Wipe mushrooms clean and gently remove stems; reserve for another purpose.  Put caps on baking sheet.

Put basil, olive oil, pine nuts, parmesan and garlic in food processor; process until finely chopped, scraping down sides of bowl once.  Add stock through the feed tube and process until smooth.  Add ricotta and process until mixed.

Divide mixture evenly among mushroom caps.  Bake for 1 to 15 minutes or until hot.

Nutritional Information Per Serving (4 mushrooms):
Calories: 68, Fat: 5 g, Carbohydrate: 4 g, Fiber: 1 g,
Protein: 3 g, Sodium: 62 mg, Cholesterol: 4 mg
Diabetic Exchanges: 1 Vegetable, 1 Fat