1 Picture
Ingredients
- 24 medium fresh mushrooms
- Butter flavored cooking spray
- 3 Tbsp. chopped shallot
- 2 tsp olive oil
- 1/2 cup white wine or reduced sodium chicken broth
- 1/4 cup plus 6 Tbsp shredded reduced- fat Swiss cheese, divided
- 1/4 cup grated Parmesan cheese
- 3 Tbsp dry bread crumbs
- 2 to 3 Tbsp fat - free milk
- 2 Tbsp. dried parsley flakes
- 1/2 tsp. dried tarragon
- 1/4 tsp salt
- 1/4 tsp pepper
Details
Servings 2
Preparation
Step 1
1. Remove stems from mushrooms and finely chop. Place caps on a foil-lined baking sheet; spritz with cooking spray. Set aside.
2. 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.
3. 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.
4. Bake at 375* for 15- 20 minutes or until mushrooms are tender and cheese is melted.
Nutrition Facts: 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
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