Italian Stuffed Mushrooms

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.

Yield:

30 servings (serving size: 1 stuffed mushroom)

Recipe from

Nutritional 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

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

Preparation

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.

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.

carbo rating: 1

Note:

The Complete Step-by-Step Low Carb Cookbook

January 2005