Saturday, October 9, 2010

Low fat Stuffed Mushrooms recipe

This recipe is easy and delicious. The Romano pecorino cheese is perfect to use, as it pairs well with breadcrumbs. There is no need to worry about bland stuffed mushrooms anymore, because these are very flavorful! If you live in a dry area you may want to add a little olive oil or more chop the mushroom stems and put them in the breadcrumbs mixture (this will add moisture).

Stuffed Mushrooms recipe - 175 calories

28 large (2 1/2-inch-diameter) white mushrooms, stemmed
1 / 2 cup grated pecorino Romano cheese
1 / 2 cup dried Italian-style bread crumbs
2 cloves garlic, peeled and minced
1 tablespoon chopped fresh mint leaves
2 tablespoons chopped fresh Italian parsley leaves
1 / 3 cup extra-virgin olive oil
salt and pepper to taste

1. Preheat the oven to 400 degrees F.
2. Turn, pecorino cheese bread crumbs, garlic, mint, parsley, and 2 tablespoons olive oil in medium bowl to match.
3. Add fresh ground pepper and salt to taste black.
4. Drizzle a heavy large baking sheet with about 1 tablespoon olive oil to coat.
5. Spoon the filling into the mushroom cavities and arrange them on the baking sheet (cavity side up).
6. Pour remaining oil over the filling in each mushroom.
7. Bake for about 25 minutes (until the filling is golden on top and heated through and mushrooms are soft).
8. Serve.

Dose: 7 (4 mushrooms per serving)
Nutritional information for one serving:
Calories: 175
Total fat: 13 g
Sodium: 264 mg
Total carbs: 9.4 g
Fiber: 1.3 g
Protein: 6.8 g
Weight Watchers points: 4