Field Mushrooms with Brazil Nuts and Ricotta

  • Yield: 4 servings
  • Total Time: 30 minutes

Recipe courtesy of Nuts for Life (


  • 7 ounces raw Brazil nuts, chopped
  • 1 clove crushed garlic
  • 12 ounces low fat ricotta
  • 2 teaspoons finely grated lemon rind
  • ¼ cup chopped flat leaf parsley
  • 2 tablespoons grated parmesan
  • cracked black pepper to taste
  • 4 large field mushrooms


  1. Preheat oven to 400°F.
  2. Place the Brazil nuts, garlic, ricotta, lemon rind, parsley, parmesan and pepper in a large bowl and mix together until fully combined.
  3. Clean the mushrooms and remove the stems.
  4. Divide the ricotta mixture between the mushrooms, piling in the center cavity of each.
  5. Transfer the mushrooms to an oven tray lined with foil. Bake for 15 minutes or until mushrooms have softened and ricotta mixture is golden on top.

nutrition facts

Based on 4 servings

Per serving:

  • Calories464
  • Total Fat40g
  • Saturated Fat11g
  • Sodium250mg
  • Total Carbohydrate4g
  • Dietary Fiber5g
  • Protein20g
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