Blue Cheese- and Walnut-Stuffed Mushrooms
- Preheat oven to 425 degrees F. Remove stems from mushrooms. Place mushroom caps, stemmed sides up, in a 15x10-inch baking pan.
- In a small bowl combine next six ingredients (through pepper). Stir in blue cheese and walnuts. Spoon mixture into mushroom caps. Lightly coat mushrooms with cooking spray.
- Bake 17 to 20 minutes or until light brown and heated through. If desired top with additional blue cheese and parsley.
From the Test Kitchen
Bacon- and Cheddar-Stuffed Mushrooms:
Prepare as directed, except omit blue cheese and walnuts. Stir 1/2 cup shredded cheddar cheese (2 ounces) and 4 slices bacon, crisp-cooked and crumbled, into filling.
Per mushroom: 42 cal., 3 g total fat (1 g sat. fat, 0 g trans fat), 6 mg chol., 110 mg sodium, 2 g carbo., 0 g fiber, 3 g pro.
Exchanges: 1/2 High-Fat Meat
Nutrition Facts (Blue Cheese- and Walnut-Stuffed Mushrooms)
- Per serving:
- 43 kcal ,
- 3 g fat
- (1 g sat. fat ,
- 5 mg chol. ,
- 103 mg sodium ,
- 3 g carb. ,
- 0 g fiber ,
- 2 g pro.