Stuffed mushrooms
 

This recipe was made to be lower fat - you can replace the egg substitute if you wish! Ground sausage might also be a good replacement.


1/4 cup finely chopped onion
2 tablespoons fresh cilantro, chopped
3 tablespoons fat-free, cholesterol-free egg substitute
1 tablespoon Dijon mustard
1 1/2 teaspoon gingerroot, finely chopped
2 teaspoons reduced sodium soy sauce
1 clove garlic, finely chopped
1/2 pound ground lean chicken
12 large mushrooms, washed

Heat oven to 450 degrees. Spray baking sheet with nonstick cooking spray. Pat mushrooms dry and remove stems. Set mushroom caps aside and finely chop the stems. Combine all ingredients together except mushroom caps and mix well. Fill mushroom caps with chicken mixture and place mushrooms on baking sheet. Bake 7-10 minutes or until tops are lightly browned and chicken mixture is done
Makes 12 Servings
Serving Size: 1 filled mushroom

Nutrients per serving:
Calories: 38
Total fat: 2 grams
Saturated fat: trace
Cholesterol: 15 mg
Sodium: 74 mg
Carbohydrate: 1 gram
Protein: 4 grams
Dietary fiber: trace