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 Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 15
  • Calories from fat: 0.0%
  • Fat: 0.9g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1.1g
  • Carbohydrate: 1g
  • Fiber: 0.2g
  • Cholesterol: 1mg
  • Iron: 0.2mg
  • Sodium: 27mg
  • Calcium: 15mg

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. 1. Preheat oven to 350°.
  2. 2. Clean mushrooms with damp paper towels. Remove mushroom stems, and finely chop; set caps aside.
  3. 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
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Italian Stuffed Mushrooms Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy