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.

Recipe by Oxmoor House January 2005

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Clean mushrooms with damp paper towels. Remove mushroom stems, and finely chop; set caps aside.

  • 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

Source

The Complete Step-by-Step Low Carb Cookbook

Nutrition Facts

15 calories; calories from fat 0%; fat 0.9g; saturated fat 0.3g; mono fat 0g; poly fat 0g; protein 1.1g; carbohydrates 1g; fiber 0.2g; cholesterol 1mg; iron 0.2mg; sodium 27mg; calcium 15mg.
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