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Mediterranean Stuffed Mushrooms

 
Mediterranean Stuffed Mushrooms
132

Yum. I will be making this recipe again and again.

Yield

6

servings

Prep

20

min

Cook

20

min

Ready

40

min

Low Cholesterol, Trans-fat Free, Good source of fiber
 

Ingredients

12 large mushrooms
2 1/2 inch diameter
1 each garlic cloves
minced, pressed
½ cup tomato sauce
or more as needed
¼ pound mozzarella cheese
shredded
2 cups bread crumbs, whole wheat
unseasoned
2 teaspoons vegetable oil
3 tablespoons sundried tomatoes
finely chopped, oil packed, or dried, blanched in hot water for about 5 minutes
1 tablespoon black olives
finely chopped
¼ cup cilantro
freshly chopped

Directions

Preheat oven to 400℉ (200℃) degree.

Twist mushroom stems free, trim off dried ends, and finely chop stems.

In a 10-12" frying pan over medium heat, combine stems, onions, garlic and 3 tablespoons water.

Stir often until vegetables begin to brown.

Add 1 to 2 tablespoons water, scrape browned bits free, and repeat step.

Add tomato sauce, and ½ the cheese.

Remove from heat and gently stir in the bread crumbs, sundried tomatoes, black olives and cilantro.

Rub mushrooms with oil.

Set cup side up in a 9x13" pan.

Mound all the filling into caps.

Sprinkle with remaining cheese.

Bake until cheese is lightly browned, 15 to 17 minutes.

Cool for 1 to 2 minutes, serve warm.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 127g (4.5 oz)
Amount per Serving
Calories 22927% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 12mg 4%
Sodium 432mg 18%
Total Carbohydrate 10g 10%
Dietary Fiber 3g 11%
Sugars g
Protein 23g
Vitamin A 4% Vitamin C 8%
Calcium 22% Iron 13%
* based on a 2,000 calorie diet How is this calculated?

 

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