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Low-Fat Stuffed Mushrooms Recipe

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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."
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings

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

Nutritional Facts

One serving (3 stuffed mushrooms) equals 66 calories, 3 g fat (1 g saturated fat), 4 mg cholesterol, 173 mg sodium, 8 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

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.
Originally published as Stuffed Mushrooms in Light & Tasty August/September 2003, p19

Nutritional Facts

One serving (3 stuffed mushrooms) equals 66 calories, 3 g fat (1 g saturated fat), 4 mg cholesterol, 173 mg sodium, 8 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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