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Italian Stuffed Mushrooms

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.

Oxmoor House JANUARY 2005

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

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

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
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Italian Stuffed Mushrooms recipe

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