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Parmesan-Crusted Mushrooms

Yield 2 servings.


  • 2 tablespoons chopped sun-dried tomato
  • 1/2 cup hot water
  • 4 fresh jumbo mushrooms
  • Olive oil-flavored vegetable cooking spray
  • 1/2 teaspoon olive oil
  • 1 small clove garlic, minced
  • 1/4 cup soft whole wheat breadcrumbs
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon canned low-sodium chicken broth, undiluted
  • 1/8 teaspoon salt
  • 1 tablespoon freshly grated Parmesan cheese

Nutrition Information

  • calories 81
  • caloriesfromfat 33 %
  • fat 3 g
  • satfat 0.7 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 4.2 g
  • carbohydrate 11.6 g
  • fiber 0.0 g
  • cholesterol 1 mg
  • iron 0.0 mg
  • sodium 361 mg
  • calcium 0.0 mg

How to Make It

  1. Combine tomato and water in a small bowl; cover and let stand 15 minutes. Drain tomato, and set aside.

  2. Clean mushrooms with damp paper towels. Remove mushroom stems; mince stems, and set aside. Coat a medium nonstick skillet with cooking spray; place over medium-high heat until hot. Add mushroom caps, and saute 5 minutes. Remove from skillet, and drain on paper towels; place caps on rack of a broiler pan coated with cooking spray.

  3. Coat a nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add mushroom stems and garlic; saute until tender. Remove from heat; stir in tomato, breadcrumbs, and next 3 ingredients. Spoon tomato mixture into mushroom caps; sprinkle with Parmesan cheese. Broil 5 1/2 inches from heat (with electric oven door partially opened) 2 to 3 minutes or until cheese melts. Serve immediately.

Cooking Light Light Cooking for Two