Herbed Stuffed Mushrooms

Points: 1 per 2 mushrooms

Makes 16 mushrooms.

 

Hot and savory stuffed mushrooms don't have to be swimming in butter to taste rich. You can make these elegant appetizers ahead, refrigerate them, and then bake just before serving.

 

16

medium button mushrooms

 

2

ounces Canadian bacon, trimmed of all visible fat and finely chopped

 

2

cremini mushrooms, finely chopped

 

1

small onion, finely chopped

 

1

tablespoon Madeira wine or Worcestershire sauce

 

3

tablespoons herbed bread crumbs

 

 

teaspoons balsamic vinegar

 

 

tablespoons chopped fresh parsley

 

 

Ground black pepper

 

 

Salt (optional)

 

2

tablespoons fat free Parmesan topping

 

 

 

 

1)

Preheat the oven to 375°F.

 

 

2)

Remove the stems from the button mushrooms and chop; set aside. Set the caps aside.

 

3)

Coat a large no-stick skillet with no-stick spray. Add the bacon, cremini mush­rooms, onions, and reserved mushroom stems. Mist with no-stick spray. Cook over medium-high heat, stir­ring often, for 5 minutes.

 

4)

Add the wine or Worcester­shire sauce. Cook, stirring, for 1 minute. Add the bread crumbs, vinegar, and 1 tablespoon of the parsley. Stir to combine. Season to taste with the pepper and salt (if using).

5)

Spoon the stuffing into the reserved mushroom caps. Place in a single layer in a large baking dish. Sprinkle with the Parmesan. Cover with foil and bake for 25 minutes, or until the mushrooms are hot. Sprinkle with the remaining 1 tablespoon parsley.

 

 

FYI: The cultivated button mushroom was developed in France by Louis XIV's agronomist, Olivier de Serres. It has since carried the nickname champignon do Paris, or Parisian

 

nutrition at a glance per 2 mushrooms

42

Calories

0.8g

total fat

0.2 g

saturated fat

4 mg

Cholesterol

201 mg

Sodium

       4 g

Protein

6 g

Carbohydrates

0.9 g

Dietary Fiber