Parmesan-crusted mushrooms
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Sun-dried tomatoes; chopped** |
| ½ | cup | Hot water |
| 4 | Fresh jumbo mushrooms | |
| Olive oil-flavored cooking spray | ||
| ½ | teaspoon | Olive oil |
| 1 | Clove garlic; minced | |
| ½ | cup | Soft whole wheat breadcrumbs |
| 2 | tablespoons | Fresh basil; chopped |
| 1 | tablespoon | Canned low sodium chicken broth, undiluted |
| ⅛ | teaspoon | Salt |
| 1 | tablespoon | Parmesan cheese; grated |
| 1 | vegetable, 1/2 fat. | |
Directions
**Combine tomato and water in a small bowl; cover and let stand 15 ininutes. Drain tomato, and set aside.
Clean mushrooms with damp paper towels. Remove mushroom stems; mince stems, and set aside. Coat a medium nonstick skillet with cooking spray; place over medium-high heat until hot. Add mushroom caps, and saute 5 minutes.
Remove from skillet, and drain on paper towels; place caps on rack of a broiler pan coated with cooking spray.
Coat a nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add mushroom stems and garlic; saute until tender. Remove from heat; stir in tomato, breadcrumbs, and next 3 ingredients. Spoon tomato mixture into mushroom caps; sprinkle with Parmesan cheese. Broil 5½ inches from heat (with electric oven door partially opened) 2 to 3 minutes or until cheese melts. Serve immediately Yield: 2 servings.
Per Serving: Calories 81, Calories from Fat 33%, Fat 3.0 g, Sat Fat 0.7 g, Carbos 11⅗ g, Protein 4⅕ g, Chol 1 mg, Sod 361 mg. Exchanges: ½ starch, Source: Light Cooking For Two, Oxmoor House, 1995; ISBN: 0-8487-1434-2.
Typos by Brenda Adams <adamsfmle@...>; MC formatted by MC_Buster; mc posted 9/22/97
Recipe by: Light Cooking For Two, Oxmoor House Posted to MC-Recipe Digest V1 #796 by Badams <adamsfmle@...> on Sep 22, 1997