Stuffed Mushrooms
This quick appetizer is a crowd pleaser at any gathering. Lighten it up with margarine and less cheese than traditional recipes while still keeping the fabulous taste.
Ingredients
- 1 tablespoon(s) olive oil
- 1 tablespoon(s) Smart Balance Light buttery spread
- 1/4 cup(s) Italian bread crumbs
- 4 tablespoon(s) parmesan grated cheese
- 2 cloves of crushed garlic or 1 tbsp. dried
- 30 medium-sized fresh mushrooms
Instructions
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Preheat oven to 375 degrees F.
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Remove the stems from the mushrooms and chop the stems finely.
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In a nonstick frying pan over medium-high heat, bring the chicken broth to a boil.
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Add the shallot and mushrooms stems; cook, stirring occasionally, until the vegetables are tender and most of the liquid has evaporated, about 2 minutes.
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In a medium-size bowl, combine the vegetable mixture, rice, mayonnaise, tarragon, and half the Parmesan cheese.
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Using a paper towel, wipe out the frying pan and place over medium heat.
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Add the olive oil and mushroom caps; saute until coated with oil, 20 to 30 seconds.
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Arrange the caps, stem end up, on a baking sheet.
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Mound about 2 teaspoons of the rice mixture in each cap.
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Sprinkle with the remaining Parmesan cheese.
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Bake until the cheese is lightly browned and the mushrooms are tender but still hold their shape, about 10 minutes.
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To serve, dust each cap lightly with paprika.
Nutrition
Calories: 523.6kcalCarbohydrates: 40.25gProtein: 29.44gFat: 32.04gSaturated Fat: 8.92gCholesterol: 20.3mgSodium: 859.53mgFiber: 6.99gSugar: 12.58g
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