Great Appetizers: Artichoke Stuffed Mushrooms

September 10, 2014 at 9:45 am Leave a comment

stuffed mushrooms

Ingredients:

  • 24 medium baby bella or white mushrooms
  • 4 teaspoons extra-virgin olive oil, divided
  • 2 tablespoons minced shallot
  • 2 cloves garlic, minced
  • 1/2 cup drained marinated artichoke hearts, chopped
  • 3 tablespoons panko breadcrumbs, divided
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons low-fat mayonnaise
  • 1/8 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper

Directions:

  1. Position rack in upper third of oven; preheat broiler to low. Coat a 9-by-13-inch metal baking pan with cooking spray.
  2. Remove and finely chop mushroom stems. Heat 1 teaspoon oil in a medium skillet over medium heat. Add the stems, shallot and garlic and cook, stirring, until the liquid is evaporated, about 5 minutes. Transfer to a bowl and stir in artichoke hearts, 2 tablespoons breadcrumbs, Parmesan, mayonnaise and thyme.
  3. Toss the mushroom caps in another bowl with 2 teaspoons oil, salt and pepper. Stuff each with filling and place in the prepared pan. Combine the remaining 1 tablespoon breadcrumbs and 1 teaspoon oil and sprinkle on the mushrooms.
  4. Broil on the upper rack until the mushrooms are soft and the breadcrumbs are golden, 15 to 20 minutes.

Nutrition Information per Serving:

  • One servings is equal to three stuffed mushrooms
  • 66 calories
  • 4 g fat
  • 6 g carbohydrates
  • 1 g total sugars
  • 2 g protein
  • 1 g fiber
  • 159 mg sodium

*Recipe from Eating Well: http://www.Eating Well.com*

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Entry filed under: Calories, Carbohydrates, Diabetes, Diet/Nutrition, Recipes. Tags: , , , , , .

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