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These are best made a day ahead and reheated in a 350° oven, uncovered, for about 15 minutes.Prep: 15 minutes; Cook: 45 minutes; Total Time: 1 hour.

Lori Powell
Recipe by Health November 2010

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Recipe Summary

Yield:
10 servings (serving size: 1 muffin)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Coat a 12-cup muffin tin with cooking spray; set aside.

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  • Heat butter in a 4- to 5-quart pot over medium heat until melted; add onion and next 5 ingredients (through pepper). Cook until softened (about 5 minutes), stirring occasionally. Add mushrooms; cook over medium-high heat until mushrooms are tender and liquid evaporates (about 5 minutes), stirring well. Add broth; simmer.

  • Preheat oven to 425°. Remove pot from heat; stir in remaining ingredients with a fork. Cover and let stand 5 minutes. Spoon stuffing mixture into 10 cups of prepared muffin tin in mounds; bake in middle of oven until golden on top (about 25 minutes). Let cool in oven at least 15 minutes; remove from tin.

Nutrition Facts

265 calories; fat 8g; saturated fat 3g; mono fat 2g; poly fat 0g; protein 9g; carbohydrates 40g; fiber 4g; cholesterol 55mg; iron 3mg; sodium 587mg; calcium 93mg.
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