Vegetable Stuffed Mushrooms(Low-Fat, Low Calories, Low Cholesterol)
Vegetable Stuffed Mushrooms(Low-Fat, Low Calories, Low Cholesterol) is an moderately easy dinner. Made with 12 large mushrooms (about 1 lb.), 1 tbsp. margarine, 5 green onions, finely chopped, 1 celery stalk, chopped and 1 small ripe tomato, chopped, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
Preheat oven to 400Β°. Wash and pat dry mushrooms.
Twist off stems (set caps aside) and mince stems.
In skillet, melt margarine over moderate heat; add green onions, celery and mushroom stems.
Cook uncovered, stirring often until vegetables are soft (about 5 minutes).
Add tomato, marjoram and pepper.
Cook covered 5 minutes.
Stir in bread crumbs and remove skillet from heat.
Spoon mixture into mushroom caps, mounding it up slightly.
In lightly greased 13 x 9 x 2-inch baking pan, arrange mushrooms in single layer.
Bake uncovered for 20 minutes or until lightly browned.
π· Perfect Pairings
Complete your meal with these
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