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Savory Stuffed Mushrooms

Yield 6 servings (serving size: 1 mushroom)
If you can't find whole portobello mushrooms, use about 24 cremini or large button mushrooms instead.

Ingredients

  • 6 (4-inch) whole portobello mushrooms
  • Cooking spray
  • 1 garlic clove, minced
  • 1/4 cup dry white wine
  • 1/4 cup (2 ounces) 1/3-less-fat cream cheese
  • 2 tablespoons grated fresh Parmesan cheese
  • 1/4 cup chopped green onions
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground red pepper
  • 1/2 cup egg substitute
  • 1 tablespoon all-purpose flour
  • 2/3 cup dry breadcrumbs

Nutrition Information

  • calories 127
  • caloriesfromfat 30 %
  • fat 4.2 g
  • satfat 2.1 g
  • monofat 1.3 g
  • polyfat 0.6 g
  • protein 6.5 g
  • carbohydrate 12.3 g
  • fiber 1 g
  • cholesterol 9 mg
  • iron 1.4 mg
  • sodium 222 mg
  • calcium 77 mg

How to Make It

  1. Preheat oven to 450°.

  2. Remove stems from caps; finely chop mushroom stems to measure 1/2 cup. Set mushroom caps aside.

  3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chopped mushroom stems and garlic; sauté 3 minutes, stirring often. Add wine; cook 2 minutes or until liquid evaporates. Remove from heat; cool 3 minutes. Add cheeses, onions, and peppers; stir until smooth. Spread cheese mixture evenly into mushroom caps.

  4. Combine egg substitute and flour in a small bowl; stir well with a whisk. Place breadcrumbs in a shallow dish. Working with one mushroom cap at a time, dip, cheese side up, into egg mixture; dredge in breadcrumbs, coating only the mushroom cap. Place mushroom cap, cheese side up, on a baking sheet coated with cooking spray. Repeat procedure with remaining mushroom caps, egg mixture, and breadcrumbs. Lightly coat stuffed mushrooms with cooking spray. Bake at 450° for 25 minutes or until tender and lightly browned.