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Stuffed Mushrooms

By: Beth Ann Howard

"'I first tasted these fun mushroom appetizers at a support group meeting for diabetics,' says Beth Ann Howard of Verona, Pennsylvania. 'I couldn't believe how yummy they were. Since then, I've shared the recipe with friends and co-workers.'"

Rate/Review | Read Reviews (23)

What to Drink?
	Pinot Noir

Prep Time:
20 Min

Cook Time:
5 Min

Ready In:
25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1 pound large fresh mushrooms
3 tablespoons seasoned bread crumbs
3 tablespoons fat free sour cream
2 tablespoons grated Parmesan cheese
2 tablespoons chopped chives
2 tablespoons reduced-fat mayonnaise
2 teaspoons balsamic vinegar
2 drops hot-pepper sauce (optional)

Directions

Remove stems from mushrooms; set caps aside. Chop stems, reserving 1/3 cup (discard remaining stems or save for another use). In a bowl, combine the bread crumbs, sour cream, Parmesan cheese, chives, mayonnaise, vinegar, hot pepper sauce if desired and reserved mushroom stems; mix well.
Place mushroom caps on a baking sheet coated with nonstick cooking spray; stuff with crumb mixture. Boil 4-6 in. from the heat for 5-7 minutes or until lightly browned.

Footnotes

Nutritional Analysis: One serving (3 stuffed mushrooms) equals 66 calories, 3 g fat (1 g saturated fat), 4 mg cholesterol, 173 mg sodium, 8 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.