Serves 5 as a side dish or 2 as a main dish
- 10 large button mushrooms or 2 portobello mushrooms
- 3/4 c. packaged Parmesan croutons, crushed
- 1/4 c. chopped onion
- 2 oz. Alpine Lace or other reduced-fat Swiss cheese
- 2 T. Parmesan cheese, grated
- 1 T. Worcestershire sauce
- 1 T. Dijon or brown mustard
- 1 T. margarine or butter, melted
- 1 tsp. dried basil
Wash mushrooms and remove stems. Dry thoroughly. Combine remaining ingredients in a small bowl. Stir to moisten crumbs. Using about 1-2 tablespoons of filling per mushroom, stuff mushrooms firmly. If portobello mushrooms are used, divide mixture evenly between the two mushrooms. Place on foil to baking sheet. Bake at 350 degrees for 12-15 minutes. Serve as a side dish or with vegetables as a main dish. Grill any leftover mushrooms with olive oil, garlic and Italian seasonings. Stack grilled mushroom with fresh spinach and tomatoes or roasted peppers for a great sandwich filler. Variation: Reduce croutons to 1 1/4 cup and 1/2-3/4 cup crab meat.
Note: Button mushrooms or portobello are used for this recipe, however, mushrooms of a similar size, shape and density are interchangeable. The more exotic looking varieties such as enoki and shiitake taste different and are not as versatile. Mushrooms are low in calories, rich in potassium and are a good source of folacin and fiber.
Nutritional Information Per Serving: Calories: 120; Fat: 5g; Protein: 8g; Carbohydrates: 13g; Fiber: 2g; sodium: 300 mg; potassium: 595mg.