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
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
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Italian Stuffed Mushrooms recipe
