Italian Stuffed Mushrooms
Note: For variety you can use LF Cheddar instead of the LF mozzarella.
30 medium-size fresh mushrooms
1/2 C 2 ounces shredded LF Mozzarella
1/4 C minced fresh parsley
1/4 C FF Italian dressing
Clean mushrooms with a damp paper towel. Remove mushroom stems and finely chop; set caps aside.
Combine chopped mushroom stems, cheese, parsley, and Italian dressing in a bowl, stirring well. Spoon mixture evenly into reserved mushroom caps, and place in a shallow baking dish. Bake at 350 for 15-20 minutes or until cheese melts. Yield 30 (about 8 calories each)
MICROWAVE INSTRUCTIONS:
Prepare mushrooms as directed above. Spoon chopped mushroom mixture evenly into microwave caps. Arrange mushroom caps in a shallow baking dish. Microwave, uncovered, at HIGH 3-4 minutes or until cheese melts, rotating a quarter-turn every minute.
VITALS:
0.7 Protein
0.7 Carbs
1 Cholest.
0.2 Iron
27 Sodium
13 Calcium
Tip: To keep mushrooms fresh longer, store them lose and unwashed in a paper bag in the refrigerator. Plastic bags will cause the mushrooms to deteriorate.
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