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
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. 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
Italian Stuffed Mushrooms Recipe at a Glance
- COURSE: Appetizers, Hors d'Oeuvres
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Diabetic, Low Calorie, Low Cholesterol, Low Fat, Low Sodium, Low Saturated Fat, Gluten-Free
- PUBLICATION: Oxmoor House
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