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Italian Stuffed Mushrooms

Yield 30 servings (serving size: 1 stuffed mushroom)
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.

Ingredients

  • 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

Nutrition Information

  • calories 15
  • caloriesfromfat 0.0 %
  • fat 0.9 g
  • satfat 0.3 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 1.1 g
  • carbohydrate 1 g
  • fiber 0.2 g
  • cholesterol 1 mg
  • iron 0.2 mg
  • sodium 27 mg
  • calcium 15 mg

How to Make It

  1. Preheat oven to 350°.

  2. Clean mushrooms with damp paper towels. Remove mushroom stems, and finely chop; set caps aside.

  3. 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.

  4. 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.

  5. carbo rating: 1

The Complete Step-by-Step Low Carb Cookbook