| | Stuffed Mushrooms 20 medium mushrooms
1 small onion, finely chopped
1/4 cup of frozen defatted Chicken stock, thawed
2 cloves garlic, minced
1 teaspoon of olive oil
1/2 cup of soft bread crumbs
2 tablespoons of chopped fresh parsley
2 teaspoons of grated Parmesan cheese |
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Preheat the broiler. separate the stem from each mushroom cap. Coarsely chop the stems, and reserve. Place the mushroom caps, round side up, on a large baking sheet. Broil 4 inches from heat for 4 minutes or until the mushrooms are wrinkled and exude moisture. remove from the oven and set aside to cool. In a 10 inch skillet, combine the onions, stock, garlic, oil and the reserved mushroom stems. Cook, stirring frequently, over medium high heat for 10 minutes or until the onions are soft but not browned. remove from the heat. Add the bread crumbs and parsley. Stir well to combine. Pack the onion mixture into the mushroom caps. Set the mushrooms, stuffed side up on the baking sheet. Sprinkle with the Parmesan. Broil 4 inches from the heat for 5 minutes or until golden brown. Per mushroom calories 13 total fat 0.4g Saturated fat 0g. Cholesterol 0g. Sodium 11mg. fiber 0.5g
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