Low-fat Stuffed Mushrooms Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
12 large: Mushrooms, about 8 oz
1/4 cup: Vegetable broth,
1/4 cup: Finely chopped onion,
1/2 cup: Fresh spinach, chopped,
1/2 tsp: Basil,
1/2 tsp: Crumbled rosemary,
2 tbsp: Nutritional yeast,
1 slice: Stale whole wheat bread, cut into cubes about 3/4 cup
PER SERVING
*cals,
*gm protein,
*gm fat,
*gm carbo,
*mg calcium,
*mg iron,
*mg sodium,
*gm fiber,
Directions:
Remove stems from mushrooms. Place mushroom caps on heatproof serving
platter. Slice off and discard woody ends from stems. Finely chop
remaining stems. In skillet, combine stems, broth, onion, spinach, basil,
rosemary, and yeast. Cover and cook over medium heat, stirring
occasionally, until onion is translucent and spinach is tender. Uncover and
cook, stirring until any remaining liquid has evaporated. Remove from heat.
Stir in bread cubes. Heat broiler. Divide mixture into mushroom caps.
Broil mushrooms about 5 minutes, or until golden. Serve immediately.
Total Fat as % of daily value: less than 1 gram
Source: Simple, LowFat and Vegetarian by Suzanne Havala, M.S., R.D. MM by
dianE
Source from luhu.jp
platter. Slice off and discard woody ends from stems. Finely chop
remaining stems. In skillet, combine stems, broth, onion, spinach, basil,
rosemary, and yeast. Cover and cook over medium heat, stirring
occasionally, until onion is translucent and spinach is tender. Uncover and
cook, stirring until any remaining liquid has evaporated. Remove from heat.
Stir in bread cubes. Heat broiler. Divide mixture into mushroom caps.
Broil mushrooms about 5 minutes, or until golden. Serve immediately.
Total Fat as % of daily value: less than 1 gram
Source: Simple, LowFat and Vegetarian by Suzanne Havala, M.S., R.D. MM by
dianE
Source from luhu.jp