Smoked Cheddar Stuffed Mushrooms+

1 point/4 mushrooms

Cooking spray
1/4 cup minced shallots (about 1 large)
1 garlic clove, minced
40 medium button mushrooms (about 1 pound)
1/4 cup dry breadcrumbs
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 ounces smoked cheddar cheese, diced
1 teaspoon olive oil
1 teaspoon water

Preheat oven to 400°.

Heat a small nonstick skillet over medium-high heat. Coat pan with cooking spray. Add minced shallots and minced garlic; sauté 2 minutes or until tender. Place shallot mixture in a medium bowl.

Remove stems from mushrooms; chop stems. Add chopped mushroom stems, breadcrumbs, chopped parsley, salt, freshly ground black pepper, and smoked cheddar cheese to shallot mixture; toss with a fork until blended. Add olive oil and 1 teaspoon water; stir well to combine.

Spoon about 1 teaspoon filling into each mushroom cap. Arrange mushrooms, filling side up, on a baking sheet. Bake at 400° for 20 minutes or until filling begins to brown and cheese melts. Serve warm.

Yield:  10 servings (serving size: 4 mushrooms)

  • FAT 2.5g
  • FIBER 0.3g

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