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Vegetarian Stuffed Mushrooms Exps Diyd21 31691 B08 31 1b

Vegetarian Stuffed Mushrooms

TOTAL TIME: Prep: 15 min. Bake: 25 min. YIELD: 14 servings.
Mixed with a blend of parsley, basil, oregano and bread crumbs, soy crumbles make a delightful addition to these savory vegetarian stuffed mushrooms. —Arline Aaron of Brooklyn, New York

Ingredients

  • 14 large fresh mushrooms
  • 1 small onion, finely chopped
  • 4 teaspoons canola oil
  • 3/4 cup soft bread crumbs
  • 1/2 cup frozen vegetarian meat crumbles, thawed
  • 1 teaspoon minced fresh parsley
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Chopped fresh basil, optional

Directions

  • 1. Remove stems from mushrooms and chop; set mushroom caps aside. In a large nonstick skillet, saute stems and onion in oil until tender. Stir in the bread crumbs, crumbles and next 5 ingredients; cook until bread crumbs are lightly browned. Cool slightly.
  • 2. Stuff mixture into mushroom caps. Place stuffed caps in a 15x10x1-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until heated through and mushroom caps are tender. If desired, top with chopped fresh basil. Serve warm.

Nutrition Facts

1 stuffed mushroom: 34 calories, 2g fat (0 saturated fat), 0 cholesterol, 111mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

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