Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

STUFFED MUSHROOMS




Source of Recipe


Recipe from diabeticgourmet.com.


List of Ingredients




1 lb. large firm mushrooms, cleaned
1 tsp. oil
1 tbs. dry minced onion
6 oz fat-free cream cheese, softened
3 tbs. fresh grated Parmesan cheese

Recipe



Remove stems from mushrooms, set aside. Saut� mushroom caps in 1 tsp. oil for 3 minutes. Remove caps and set on a tray.
Mushrooms have a lot of water, so you have to dry them slightly with a paper towel. Chop mushroom stems and saut� them in remaining oil and juice. Add minced onion and cook until mixture is soft and golden.
Remove mixture from heat. Stir in cream cheese and Parmesan. Fill each mushroom with the mixture and place on a small baking sheet and broil until filling bubbles. Cool slightly before serving.