Low Fat Monday: Greek-Style Stuffed Mushrooms

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* Exported from MasterCook *

 

Greek-Style Stuffed Mushrooms

 

Recipe By : BH & G Low-Fat & Luscious Vegetarian, page 39

Serving Size : 20 Preparation Time :0:00

Categories : Appetizers And Snacks Vegetables

 

Amount Measure Ingredient -- Preparation Method

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20 large fresh mushrooms -- (about 1 1/2 pounds)

(1 1/2 to 2 inches in diameter)

1 cup finely chopped broccoli

1 medium onion -- chopped (1/2 cup)

2 tablespoons fine dry bread crumbs

2 tablespoons crumbled feta cheese

2 cloves garlic -- minced

1/2 teaspoon dried oregano -- crushed

1/8 teaspoon salt

1/8 teaspoon pepper

Nonstick spray coating

 

Perk up any appetizer buffet or antipasto tray with these tempting

mushrooms brimming with broccoli, feta cheese, garlic, and oregano.

 

Clean mushrooms. Remove stems from mushrooms. Set caps aside. Chop

enough mushroom stems to make 1 cup.

 

In a medium saucepan cook broccoli, onion, and the chopped mushroom stems

In a small amount of boiling water for 4 to 5 minutes or until just

tender. Drain well, stir in bread crumbs, feta cheese, garlic, oregano,

salt, and pepper. Spray a 15x10x1-inch baking pan with nonstick coating.

 

Spoon the crumb mixture into mushroom caps. Place the stuffed mushroom

caps in the prepared baking pan. Bake mushrooms, uncovered, in a 425F oven

for 10 to 15 minutes or until mushrooms are tender and heated

through. Makes 20 mushrooms.

 

Preparation time: 25 minutes. Baking time: 19 minutes.

 

Per mushroom: 19 Calories; 1 G Total fat; 0 G Saturated fat; 1 MG

Cholesterol; 38 MG Sodium; 3 G Carbohydrate; 1 G Fiber; 1 G

Protein. Exchanges: free food.

 

 

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