Stuffed turkey mushrooms - butter busters ^
20 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 20 | larges | Fresh mushrooms |
| 3 | eaches | Tb fatfree chicken broth |
| ¼ | cup | Finely chopped onion |
| ¼ | pounds | Lean white meat skinless ground turkey |
| 2 | teaspoons | Worcestershire sauce |
| 1 | teaspoon | Garlic powder |
| ⅓ | cup | Grated nonfat mozzarella cheese |
| 1 3/16 | teaspoon | Lemon pepper |
| ¼ | teaspoon | Basil |
| 2 | eaches | Tb nonfat ricotta (Polly-O or Frigo) |
| ½ | cup | Hunts Light Spaghetti Sauce (fatfree) |
Directions
Remove the stems on the mushrooms and chop. Heat chicken broth in a skillet and cook the onion and ground turkey. Add the chopped mushroom stems and other ingredients. Cook this mixture about 5 minutes. Stuff this mixture into the mushroom caps and sprinkle with the grated cheese. Preheat your broiler and place in oven 2-4 minutes or until cheese melts. Per serving: 22 cal., 0.3g fat (12%), 4mg chol., 0.5g fiber, 3g pro., 2g carb., 60mg sod. Butter Busters by Pam Mycoskie ISBN 0-446-67040-5 Entered by Carolyn Shaw 2-95 Submitted By CAROLYN SHAW On 02-15-95