Stuffed Mushrooms

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Category : Appetizers And Snacks

Recipe : Stuffed Mushrooms

Makes 8 Servings

16 large whole mushrooms (about 4 cups)
1/2 cup chopped onion
2 garlic cloves, minced
3 ounces finely chopped cooked ham
1/4 cup + 2 tablespoons seasoned dried bread crumbs
1/4 cup egg substitute
2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley
1/2 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Remove stems from mushrooms to make a pocket. Trim woody ends and coarsely
chop the stems.
Heat a large nonstick skillet, sprayed with nonstick cooking spray. Add mushroom
caps; cook 1-2 minutes, stirring constantly. Remove mushrooms from skillet. Add
chopped stems, onion and garlic; cook, stirring frequently, 8-10 minutes, until
tender
Preheat oven to 350oF. Spray an 11 x 17" baking pan with nonstick cooking spray.
Remove skillet from heat. Stir in ham, bread crumbs, egg substitute, cheese,
parsley, oregano, salt and pepper. Spoon mushroom mixture evenly into caps.
Place mushroom caps filling-side up in baking pan. Bake 25-30 minutes, until
browned.

EACH SERVING PROVIDES: 1/4 Vegetable, 1/2 Protein, 1/4 Bread, 10 Optional
Calories

PER SERVING: 64 Calories, 5 g Protein, 2 g Fat, 8 g Carbohydrate, 380 mg Sodium, 7
mg Cholesterol