4 pt. Stuffed Portobello Mushrooms
Source of Recipe
Rlmmoldan
List of Ingredients
6 portabello mushrooms
1 large onion
1 large shallot
1 zucchini
1 cup of fat free chicken broth
1 T. olive oil
1 t. garlic powder
Salt and pepper to taste
2 slices of 1 point whole wheat bread
3 oz. of crumbled blue cheeseRecipe
Separate stems from the caps of the portabello mushrooms. Clean the dirt off the mushrooms and dice the stems. Put them all aside. Dice the onion and shallot and saute in 1 T. of olive oil until translucent. Grate one zucchini and add to the onion/shallot mixture. Add the diced portabello stems and continue to saute. Add 1/4 cup of chicken broth. Add garlic powder, salt and pepper.
Put whole wheat bread into grinder to make bread crumbs. Add to onion/mushroom/zucchini mixture and add more chicken broth to form a paste. Add crumbled blue cheese and mix. Divide and mound this mixture into the 6 mushroom caps. Place them in a large casserole dish and place the remainder of the chicken broth on bottom. Bake at 350 degrees for 15 -20 minutes.
Makes 3 servings @ 2 mushrooms each.
2 stuffed mushrooms equal 4 points.
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