While panko (Japanese) breadcrumbs (available in the Asian foods aisle at most supermarkets) work best in this meatless main dish, you can substitute freshly made coarse breadcrumbs, if necessary. Two colors of tomato give it a nice presentation, but you can use all red or yellow, too.

Recipe by Cooking Light March 2005

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Randy Mayor

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • Remove brown gills from the undersides of mushrooms using a spoon; discard gills. Place mushrooms, gill sides down, on a foil-lined baking sheet coated with cooking spray. Broil the mushrooms for 5 minutes.

  • While mushrooms broil, combine the tomatoes, panko breadcrumbs, cheese, and chives.

  • Turn mushrooms over, and sprinkle evenly with salt and pepper. Divide tomato mixture evenly among mushrooms. Broil 5 minutes or until cheese melts.

Nutrition Facts

184 calories; calories from fat 26%; fat 5.3g; saturated fat 2.9g; mono fat 1.3g; poly fat 0.2g; protein 12.6g; carbohydrates 21.6g; fiber 3.5g; cholesterol 16mg; iron 1.3mg; sodium 325mg; calcium 209mg.