Classic Stuffed Mushrooms
- Preheat oven to 425 degrees F. Clean mushrooms. Remove stems from mushrooms; discard stems. Place mushroom caps, stem sides up, in a 15x10x1-inch baking pan; set aside.
- In a small bowl stir together bread crumbs, Parmesan cheese, sour cream, garlic, parsley, salt, and pepper. Spoon mixture into mushroom caps. Lightly coat mushrooms with nonstick cooking spray. Bake, uncovered, for 17 to 20 minutes or until light brown and heated through.
From the Test Kitchen
Prepare as directed, except stir 4 slices bacon, crisp-cooked and crumbled, and 1/2 cup shredded cheddar cheese (2 ounces) into the 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
Blue Cheese-and-Walnut-Stuffed Mushrooms:
Prepare as directed, except stir 1/2 cup crumbled blue cheese (2 ounces) and 1/4 cup chopped toasted walnuts into the filling.
Per mushroom: 43 cal., 3 g total fat (1 g sat. fat, 0 g trans fat), 5 mg chol., 103 mg sodium, 3 g carbo., 0 g fiber, 2 g pro.
Exchanges: 1 Fat
Nutrition Facts (Classic Stuffed Mushrooms)
- Per serving:
- 25 kcal ,
- 1 g fat
- (1 g sat. fat ,
- 0 g polyunsaturated fat ,
- 0 g monounsaturated fat ),
- 2 mg chol. ,
- 64 mg sodium ,
- 2 g carb. ,
- 0 g fiber ,
- 1 g sugar ,
- 1 g pro.