Free Recipe Parmesan-Crusted Mushrooms
Recipe Type: V Recipes
Recipe Preparation: broil
Cooking Ingredients for Parmesan-Crusted Mushrooms Recipe
2 tb Sun-dried tomatoes;
-chopped**
1/2 c Hot water
4 Fresh jumbo mushrooms
Olive oil-flavored cooking
-spray
1/2 ts Olive oil
1 Clove garlic; minced
1/2 c Soft whole wheat breadcrumbs
2 tb Fresh basil; chopped
1 tb Canned low sodium chicken
-broth, undiluted
1/8 ts Salt
1 tb Parmesan cheese; grated
Parmesan-Crusted Mushrooms Preparation
**Combine tomato and water in a small bowl; cover and let stand 15 ininutes. Drain tomato, and set aside. Clean mushrooms with damp paper towels. Remove mushroom stems; mince stems, and set aside. Coat a medium nonstick skillet with cooking spray; place over medium-high heat until hot. Add mushroom caps, and saute 5 minutes. Remove from skillet, and drain on paper towels; place caps on rack of a broiler pan coated with cooking spray. Coat a nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add mushroom stems and garlic; saute until tender. Remove from heat; stir in tomato, breadcrumbs, and next 3 ingredients. Spoon tomato mixture into mushroom caps; sprinkle with Parmesan cheese. Broil 5 1/2 inches from heat (with electric oven door partially opened) 2 to 3 minutes or until cheese melts. Serve immediately Yield: 2 servings. Per Serving: Calories 81, Calories from Fat 33%, Fat 3.0 g, Sat Fat 0.7 g, Carbos 11.6 g, Protein 4.2 g, Chol 1 mg, Sod 361 mg. Exchanges: 1/2 starch, 1 vegetable, 1/2 fat. Source: Light Cooking For Two, Oxmoor House, 1995; ISBN: 0-8487-1434-2. Typos by Brenda Adams <adamsfmle@sprintmail.com>; MC formatted by MC_Buster; mc posted 9/22/97 Recipe by: Light Cooking For Two, Oxmoor House Posted to MC-Recipe Digest V1 #796 by Badams <adamsfmle@sprintmail.com> on Sep 22, 1997
Cooking Temperature:
Recipe Serves: 2
How Do You Cook Parmesan-Crusted Mushrooms?
If you know a better Parmesan-Crusted Mushrooms Recipe please comment below.