For variety, use reduced-fat Cheddar in place of part-skim mozzarella; the carbo rating, as well as the fat and calories, will be about the same.
30 fresh mushrooms
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
1/4 cup minced fresh parsley
1/4 cup reduced-fat Italian dressing
How to Make It
Preheat oven to 350°.
Clean mushrooms with damp paper towels. Remove mushroom stems, and finely chop; set caps aside.
Combine chopped mushroom stems, cheese, parsley, and Italian dressing in a medium bowl, stirring well. Spoon evenly into mushroom caps, and place in a shallow baking dish. Bake at 350° for 15 to 20 minutes or until thoroughly heated.
Microwave Instructions: Prepare mushroom mixture as directed above. Spoon chopped mushroom mixture evenly into mushroom caps. Arrange mushroom caps in a shallow baking dish. Microwave, uncovered, at HIGH 3 to 4 minutes or until cheese melts, rotating a quarter-turn every minute.