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Stuffed Mushroom Caps


Thursday, January 01, 2004
Appetizers-Side Dish
approximately 20 servings
Olive oil cooking spray
1 pound whole mushrooms, divided use
2 teaspoons olive oil
1/4 cup onion, minced
1 clove garlic, minced
1/2 cup finely chopped 98% fat free ham
1/2 cup fine dry bread crumbs
2 tablespoons grated light Parmesan cheese
1/4 cup egg substitute
1 tablespoon chopped parsley
1/2 teaspoon oregano
1/4 teaspoon salt
Pepper to taste
1. Preheat oven to 325 degrees. Clean mushrooms with damp paper towel. Remove stems and spoon out a small pocket. Chop enough stems to make 1/2 cup. Spray caps lightly with olive oil cooking spray.
2. Heat oil in a medium skillet and add mushroom stems, onion and garlic. Cook over low heat for 10 minutes stirring occasionally.
3. Remove from heat and stir in ham, bread crumbs, cheese, egg substitute, parsley, oregano, salt and pepper.
4. Spoon mixture into mushroom caps. Arrange caps in baking dish and spray lightly with cooking spray. Bake approximately 15 minutes.
Nutrition Facts:
28 calories, 3g carbohydrate, 2.2g protein, 0.9g fat, 0.2g saturated fat, 1.9mg cholesterol, 0.4g dietary fiber, 93 mg sodium

Exchanges per serving: 1/2 lean meat
Adapted recipe by Jennifer Parham, RD, LD, Siegfried Health Ctr., St. John Medical Center
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