2010 Cheese-Stuffed Mushrooms

By boandozzy

1 stuffed mushroom equals 26 calories, 1 g fat (trace saturated fat), 2 mg cholesterol, 54 mg sodium, 2 g carbohydrate, trace fiber, 2 g protein.

Originally published as Cheese-Stuffed Mushrooms in Healthy Cooking December/January 2010, p27

Ingredients

• 24 medium fresh mushrooms
• Butter-flavored cooking spray
• 3 tablespoons chopped shallot
• 2 teaspoons olive oil
• 1/2 cup white wine or reduced-sodium chicken broth
• 1/4 cup plus 6 tablespoons shredded reduced-fat Swiss cheese, divided
• 1/4 cup grated Parmesan cheese
• 3 tablespoons dry bread crumbs
• 2 to 3 tablespoons fat-free milk
• 2 tablespoons dried parsley flakes
• 1/2 teaspoon dried tarragon
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Details

Servings 24
Preparation time 25mins
Cooking time 40mins
Adapted from tasteofhome.com

Preparation

Step 1

Remove stems from mushrooms and finely chop. Place caps on a foil-lined baking sheet; spritz with cooking spray. Set aside.

In a small skillet, saute the shallots and chopped mushrooms in oil until tender. Stir in wine; bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until liquid is absorbed. Remove from the heat.

Stir in 1/4 cup Swiss cheese, Parmesan cheese, bread crumbs, milk, parsley, tarragon, salt and pepper. Spoon into reserved mushroom caps. Sprinkle with remaining cheese and spritz with cooking spray.

Bake at 375° for 15-20 minutes or until mushrooms are tender and cheese is melted. Yield: 2 dozen.