Stuffed Mushrooms
Uploaded by: Vicki
Author: Vicki
Prep Time: 15 mins
Cooking Time: 15 mins
Servings: 4
User Rating: 3
Ingredients:
12 white button mushrooms, cleaned
1 spray olive oil
4 ounces smoked mozzerella cheese, cut into 12 (1/2 inch) cubes
1/4 teaspoon black pepper
1/4 teaspoon salt
1 lemon, juiced
3 Tablespoons finely chopped cilantro
2 cloves garlic, minced
3 Tablespoons minced shallots (about 2 large)
1 Tablespoon olive oil
3 Tablespoons finely chopped parsley
Directions:
Preheat oven to 350 F.
Remove stems from mushrooms and set aside caps. Finely
chop the stems. In a saute pan, heat the olive oil over
medium-high heat. Add the shallots and saute until
clear, about 1 1/2 minutes. Add the garlic and mushroom
stems to the shallots and continue to saute until soft,
about 2 minutes. Remove from heat and fold in cilantro and lemon juice. Season with salt & pepper.
Place mushroom caps on a nonstick baking sheet with the hollow sides up. Place 1 mozzerella cube in each cap and
cover with 1/2 teaspoon of the shallot mixture. Lightly
spray each cap with olive oil.
Bake for 10 minutes or until cheese is melted and mushrooms are golden brown. Remove from oven and sprinkle with parsley. Serve warm.
4 servings, each serving 3 mushrooms.
Nutritional information:
Calories 140
Fat 11 grams
Saturated Fat 4 grams
Carbohydrates 5 grams
Fiber 1 gram
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