Cheesy Stuffed Mushrooms
  • Cooking Time: 20
  • Servings: 6 (2 a piece)
  • Preparation Time: 15
  • 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.
  1. 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.
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.