Low-Fat Stuffed Mushrooms Recipe

4.5 2
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Low-Fat Stuffed Mushrooms Recipe

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4.5 2
Publisher Photo
"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."
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 pound large fresh mushrooms
  • 3 tablespoons seasoned bread crumbs
  • 3 tablespoons fat-free sour cream
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons chopped chives
  • 2 tablespoons reduced-fat mayonnaise
  • 2 teaspoons balsamic vinegar
  • 2 to 3 drops hot pepper sauce, optional

Directions

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.
Place mushroom caps on a baking sheet coated with cooking spray; stuff with crumb mixture. Boil 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

3 each: 66 calories, 3g fat (1g saturated fat), 4mg cholesterol, 173mg sodium, 8g carbohydrate (0 sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

  • 1 pound large fresh mushrooms
  • 3 tablespoons seasoned bread crumbs
  • 3 tablespoons fat-free sour cream
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons chopped chives
  • 2 tablespoons reduced-fat mayonnaise
  • 2 teaspoons balsamic vinegar
  • 2 to 3 drops hot pepper sauce, optional
  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. Boil 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

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