Herbed Seafood Bruschetta

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Bruschetta

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"Healthified" Cheese and Bacon Stuffed Mushrooms

What is "Healthified"?

We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.

Success

Clean mushrooms just before using. Wipe clean with damp cloth or rinse quickly and drain well. Mushrooms should not be soaked in water as they will absorb it.

Time-Saver

Don't want to cook bacon? Look for precooked bacon with the regular bacon at the grocery store. It's a great way to save time and you can keep it in the freezer.

2 reviews

2 ratings - Click to rate

65% less fat • 60% less sat fat • 47% fewer calories than the original recipe—see the comparison. Pop one of these healthified appetizers in your mouth for a tasty treat that has less fat and fewer calories. From eatbetteramerica.

Prep Time:20 min

Start to Finish:35 min

makes:8 servings (3 mushrooms each)

24	large fresh whole mushrooms (1 1/2 to 2 inches in diameter)
2	tablespoons reduced-fat balsamic vinaigrette
2	slices bacon
1 1/2	teaspoons olive oil
1/2	cup chopped red onion
1/3	cup finely shredded reduced-fat Italian cheese blend
1/3	cup reduced-fat garlic-and-herbs spreadable cheese (from 6.5-oz container)
1/2	teaspoon Dijon mustard
2	tablespoons Progresso® plain bread crumbs
2	teaspoons chopped fresh Italian (flat-leaf) parsley

1.	Heat oven to 350°F. Remove stems from mushrooms; reserve caps. Chop enough stems to measure 3/4 cup. Discard remaining stems or reserve for another use. In large bowl, toss mushroom caps with vinaigrette; place stem sides down in ungreased 15x10x1-inch pan.
2.	Bake 10 minutes. Let stand until cool enough to handle; drain.
3.	Meanwhile, in 10-inch nonstick skillet, cook bacon until crisp; drain on paper towel. Crumble bacon; set aside. Remove and discard drippings from skillet.
4.	In same skillet, heat 1 teaspoon of the olive oil over medium heat. Add onion and chopped mushroom stems; cook 4 to 6 minutes, stirring occasionally, until onion is tender.
5.	In medium bowl, stir onion mixture, bacon, cheeses and mustard until well blended. Spoon mixture into mushroom caps; place filled sides up in pan. In small bowl, mix bread crumbs and remaining 1/2 teaspoon olive oil; stir in parsley. Sprinkle bread crumb mixture over filled mushroom caps.
6.	Bake 10 to 15 minutes or until thoroughly heated and cheese is melted. Serve warm.

Nutritional Information

1 Serving: Calories 90 (Calories from Fat 40); Total Fat 4 1/2g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 10mg; Sodium 190mg; Total Carbohydrate 6g (Dietary Fiber 1g, Sugars 3g); Protein 6g % Daily Value*: Vitamin A 0%; Vitamin C 2%; Calcium 10%; Iron 4% Exchanges: 0 Other Carbohydrate; 1 Vegetable; 1/2 High-Fat Meat Carbohydrate Choices: 1/2 MyPyramid Servings: 1 1/4 c Vegetables
*% Daily Values are based on a 2,000 calorie diet.

2 Reviews

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Absolutly Wonderful

Easy and everyone loved them including my 3 year old son.
Posted at 2:46 PM on May 26 2009 by Kylie Renee

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WONDERFUL!

This recipe looks and tastes amazing! It was very quick and easy to make and a huge hit with my guests. I couldn't stop eating them myself!
Posted at 9:57 AM on January 16 2009 by lovebugliz