Parmesan-Crusted Mushrooms

Oxmoor House
2 servings.


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2 tablespoons chopped sun-dried tomato
1/2 cup hot water
4 fresh jumbo mushrooms
Olive oil-flavored vegetable cooking spray
1/2 teaspoon olive oil
1 small clove garlic, minced
1/4 cup soft whole wheat breadcrumbs
2 tablespoons chopped fresh basil
1 tablespoon canned low-sodium chicken broth, undiluted
1/8 teaspoon salt
1 tablespoon freshly grated Parmesan cheese


Combine tomato and water in a small bowl; cover and let stand 15 minutes. Drain tomato, and set aside.

Clean mushrooms with damp paper towels. Remove mushroom stems; mince stems, and set aside. Coat a medium nonstick skillet with cooking spray; place over medium-high heat until hot. Add mushroom caps, and saute 5 minutes. Remove from skillet, and drain on paper towels; place caps on rack of a broiler pan coated with cooking spray.

Coat a nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add mushroom stems and garlic; saute until tender. Remove from heat; stir in tomato, breadcrumbs, and next 3 ingredients. Spoon tomato mixture into mushroom caps; sprinkle with Parmesan cheese. Broil 5 1/2 inches from heat (with electric oven door partially opened) 2 to 3 minutes or until cheese melts. Serve immediately.

Created date

August 2009

Nutritional Information

Calories 81
Caloriesfromfat 33 %
Fat 3 g
Satfat 0.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 4.2 g
Carbohydrate 11.6 g
Fiber 0.0 g
Cholesterol 1 mg
Iron 0.0 mg
Sodium 361 mg
Calcium 0.0 mg