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Stuffed Mushrooms W/ Ham and Vegetables

Source of Recipe

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Stuffed Mushrooms W/ Ham and Vegetables

Diabeticnetwork.com
"ADA Cookbooks" American Diabetes Association
Exchanges
Number of Servings: 8 - Serving Size: 4 Mushrooms

Every bite of these stuffed mushrooms is packed with flavor. Bring them along to a party to add a simple, healthy appetizer to the menu.

1 slice whole-wheat bread
About 30 medium-sized whole mushrooms
1 shredded carrot
1/4 cup low-sodium, low-fat ham, cooked and diced
1/4 cup Parmesan or Asiago cheese
1 egg
2 Tbsp walnuts, chopped
1 green onion, finely chopped
1 Tbsp chile sauce

1. Toast the bread until golden brown. Let cool. Dice.

2. Preheat the oven to 350 F.

3. Remove and save the stems from the mushrooms. Put the mushroom caps with the stem side down on a large nonstick baking sheet. Lightly spray the tops with vegetable oil spray. Turn mushrooms over.

4. Finely chop the stems. Put the chopped stems in a medium bowl. Stir the remaining ingredients into the chopped stems. Spoon about 2 teaspoons of the mixture into the cavity of each mushroom.

5. Bake, uncovered, for 25 to 30 minutes or until the mushrooms are tender and the filling is warmed through.

Exchanges Per Serving: 1/2 Fat, 1/2 Carbohydrate ++++ ALSO: Calories 65 (Calories from Fat 23); Total Fat 3 g (Saturated Fat 0 g); Cholesterol 6 mg; Sodium 144 mg; Total Carbohydrate 7 g; Dietary Fiber 1 g; Sugars 2 g; Protein 5 g