Parmesan-crusted mushrooms

2 Servings

Ingredients

Quantity Ingredient
2 tablespoons Sun-dried tomatoes; chopped**
½ cup Hot water
4 Fresh jumbo mushrooms
Olive oil-flavored cooking spray
½ teaspoon Olive oil
1 Clove garlic; minced
½ cup Soft whole wheat breadcrumbs
2 tablespoons Fresh basil; chopped
1 tablespoon Canned low sodium chicken broth, undiluted
⅛ teaspoon Salt
1 tablespoon Parmesan cheese; grated
1 vegetable, 1/2 fat.

Directions

**Combine tomato and water in a small bowl; cover and let stand 15 ininutes. Drain tomato, and set aside.

Clean mushrooms with damp paper towels. Remove mushroom stems; mince stems, and set aside. Coat a medium nonstick skillet with cooking spray; place over medium-high heat until hot. Add mushroom caps, and saute 5 minutes.

Remove from skillet, and drain on paper towels; place caps on rack of a broiler pan coated with cooking spray.

Coat a nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add mushroom stems and garlic; saute until tender. Remove from heat; stir in tomato, breadcrumbs, and next 3 ingredients. Spoon tomato mixture into mushroom caps; sprinkle with Parmesan cheese. Broil 5½ inches from heat (with electric oven door partially opened) 2 to 3 minutes or until cheese melts. Serve immediately Yield: 2 servings.

Per Serving: Calories 81, Calories from Fat 33%, Fat 3.0 g, Sat Fat 0.7 g, Carbos 11⅗ g, Protein 4⅕ g, Chol 1 mg, Sod 361 mg. Exchanges: ½ starch, Source: Light Cooking For Two, Oxmoor House, 1995; ISBN: 0-8487-1434-2.

Typos by Brenda Adams <adamsfmle@...>; MC formatted by MC_Buster; mc posted 9/22/97

Recipe by: Light Cooking For Two, Oxmoor House Posted to MC-Recipe Digest V1 #796 by Badams <adamsfmle@...> on Sep 22, 1997

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