To make a better class of stuffed mushrooms, we used cheeses that are reduced in fat, and found that the recipe tastes just as good with less bacon. Healthified, these shrooms have 65% less fat and 47% fewer calories.
2 tablespoons olive oil >
2 tablespoons reduced-fat balsamic vinaigrette
6 slices bacon >
2 slices bacon
2 tablespoons bacon drippings >
1 1/2 teaspoons olive oil
Italian cheese blend >
reduced-fat Italian cheese blend
garlic-and-herbs spreadable cheese >
reduced-fat garlic-and-herbs spreadable cheese
Nutritional Highlights
170 (before)
90 (after)
13 g (before)
4 1/2 g (after)
5 g (before)
2 g (after)
4 % (before)
10 % (after)
20 min |
35 min |
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.
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2
Bake 10 minutes. Let stand until cool enough to handle; drain.
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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.
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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.
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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.
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6
Bake 10 to 15 minutes or until thoroughly heated and cheese is melted. Serve warm.
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Nutritional Information
3 mushrooms:
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
1 Vegetable, 1/2 High-Fat Meat, 0 Fat
Carbohydrate Choices
1/2
