Low-Calorie Mushrooms with Cheese
Yield
6 servingsPrep
10 minCook
10 minReady
20 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
mushrooms
|
|
| 6 | tablespoons |
Parmesan cheese
or romano cheese, grated |
|
| 4 | tablespoons |
bread crumbs
italian style |
|
| 1 | tablespoon |
parsley leaves
fresh, chopped |
|
| 1 | x |
garlic salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
mushrooms
|
|
| 9E+1 | ml |
Parmesan cheese
or romano cheese, grated |
|
| 6E+1 | ml |
bread crumbs
italian style |
|
| 15 | ml |
parsley leaves
fresh, chopped |
|
| 1 | x |
garlic salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Remove stems from mushrooms and reserve. Wash mushrooms and leave moist.
Combine half the cheese with the crumbs. Add garlic salt and black pepper to your preference.
Roll the moist mushrooms in the cheese mixture; place cup side up on shallow non-stick baking pan sprayed with cooking spray.
Dry the stems and chop; add parsley and the remaining cheese.
Spoon this mixture into the caps.
Bake in preheated 475 degree oven 8 to 10 minutes or until browned.
