Cheddar-Stuffed Mushrooms |
Course : Appetizers
Serves: 24 |
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Ingredients:
| 24 large fresh mushrooms -- 2-inch diameter |
| 1/4 cup green onions -- sliced |
| 1 clove garlic -- minced |
| 1/2 teaspoon Tabasco pepper sauce -- up to 3/4 teaspoon |
| 1/4 cup Parkay 70% Vegetable Oil Spread |
| 2/3 cup plain dry bread crumbs |
| 1/2 cup shredded cheddar cheese |
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Preparation / Directions:
Remove stems from mushrooms; reserve caps. Chop enough stems to make 1 cup.
Cook and stir chopped stems, onion, garlic and pepper sauce in a large skillet over medium-high heat until tender. Remove from heat; stir in bread crumbs and cheese.
Spoon crumb mixture into caps. Place on 15x10x1-inch baking pan. Bake at 425F degrees for 8 to 10 minutes or until heated through.
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Nutritional Information:
14 Calories (kcal); 1g Total Fat; (49% calories from fat); 1g Protein; 1g Carbohydrate; 2mg Cholesterol; 16mg Sodium |
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