MAKES: 24 SERVINGS
SERVING SIZE: 1 MUSHROOM
MAKES: 24 MUSHROOMS
PREP: 20 MINS
BAKE: 17 MINS 425°F
24 large fresh mushrooms, about 2 inches in diameter
1/2 cup seasoned fine dry bread crumbs
1/3 cup grated Parmesan cheese
1/3 cup sour cream
2 tablespoons snipped fresh parsley
2 cloves garlic, minced
1/4 teaspoon black pepper
1/2 cup crumbled blue cheese (2 ounces)
1/4 cup chopped toasted walnuts
Nonstick cooking spray
- Preheat oven to 425 degrees F. Remove stems from mushrooms. Place mushroom caps, stemmed sides up, in a 15×10-inch baking pan.
- In a small bowl combine next six ingredients (through pepper). Stir in blue cheese and walnuts. Spoon mixture into mushroom caps. Lightly coat mushrooms with cooking spray.
- Bake 17 to 20 minutes or until light brown and heated through. If desired top with additional blue cheese and parsley.
From the Test Kitchen
BACON- AND CHEDDAR-STUFFED MUSHROOMS:
Prepare as directed, except omit blue cheese and walnuts. Stir 1/2 cup shredded cheddar cheese (2 ounces) and 4 slices bacon, crisp-cooked and crumbled, into filling.
Per mushroom: 42 cal., 3 g total fat (1 g sat. fat, 0 g trans fat), 6 mg chol., 110 mg sodium, 2 g carbo., 0 g fiber, 3 g pro.
Exchanges: 1/2 High-Fat Meat
Nutrition Facts (Blue Cheese- and Walnut-Stuffed Mushrooms)
Per serving: 43 kcal , 3 g fat (1 g sat. fat , 5 mg chol. , 103 mg sodium , 3 g carb. , 0 g fiber , 2 g pro.