2006 Baked Mushrooms

By boandozzy

1/2 cup equals 52 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 79 mg sodium, 4 g carbohydrate, 1 g fiber, 2 g protein.

Diabetic Exchanges: 1 vegetable, 1/2 fat.

Originally published as Baked Mushrooms in Light & Tasty August/September 2005, p27

Ingredients

• 1 pound whole fresh mushrooms
• 1 celery rib, chopped
• 2 green onions, thinly sliced
• 1 tablespoon butter
• 1/2 cup white wine or chicken broth
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

Preparation

Step 1

Place mushrooms in an 8-in. square baking dish coated with cooking spray. In a nonstick skillet, saute celery and onions in butter until tender. Stir in the wine or broth, salt and pepper; heat through. Pour over mushrooms. Bake, uncovered, at 350° for 25-30 minutes or until mushrooms are tender, stirring several times. Yield: 6 servings.