Low-Fat Stuffed Mushrooms |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I first tasted these fun mushroom appetizers at a support group meeting for diabetics, says Beth Ann Howard of Verona, Pennsylvania. I couldn't believe how yummy they were. Since then, I've shared the recipe with friends and co-workers. Ingredients:
1 pound large fresh mushrooms |
3 tablespoons seasoned bread crumbs |
3 tablespoons fat-free sour cream |
2 tablespoons grated parmesan cheese |
2 tablespoons minced chives |
2 tablespoons reduced-fat mayonnaise |
2 teaspoons balsamic vinegar |
2 to 3 drops hot pepper sauce, optional |
Directions:
1. Remove stems from mushrooms; set caps aside. Chop stems, reserving 1/3 cup (discard remaining stems or save for another use). In a bowl, combine the bread crumbs, sour cream, Parmesan cheese, chives, mayonnaise, vinegar, hot pepper sauce if desired and reserved mushroom stems; mix well.
2. Place mushroom caps on a baking sheet coated with cooking spray; stuff with crumb mixture. Broil 4-6 in. from the heat for 5-7 minutes or until lightly browned. Yield: 6 servings.
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