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Cheesy Stuffed Mushrooms

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Serves 6 (2 a piece) | Prep Time 15 | Cook Time 20


12 large fresh mushrooms
Olive Oil spray
4 dried tomatoes
1/2 cup fat-free ricotta cheese
1/4 cup shredded cheddar
2 Tablespoons grated Parmesan cheese
1 Tablespoon chopped green onions
2 Tablespoons chopped bacon
2 Tablespoons seasoned bread crumbs
1 clove garlic, minced
Salt & pepper to taste.

Remove and discard mushroom stems. Spray mushrooms with olive oil spray or brush with olive oil. Arrange in a shallow pan, stem side down. Bake at 350° for 12 minutes and drain off any liquid. Meanwhile, cover tomatoes with boiling water; let stand for 10 minutes. Drain and coarsely chop tomatoes. In a medium bowl combine tomatoes, ricotta, cheddar, parmesan, bacon, bread crumbs, garlic, salt and pepper. Turn mushrooms stem side up and fill caps with ricotta mixture. Bake at 450° for 8-10 minutes or until heated through and lightly browned.

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I adapted this from a recipe I found in Better Homes and Gardens New Dieter's Cookbook. I made some substitutions and added some things my family likes better. They are low in calorie - less than 35 a piece - so make a great light addition to an appetizer buffet.

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