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Title: Parmesan-Crusted Mushrooms
Categories: Vegetable Side dish
Yield: 2 Servings
| 2 | tb | Sun-dried tomatoes; chopped** |
| 1/2 | c | Hot water |
| 4 | Fresh jumbo mushrooms | |
| Olive oil-flavored cooking spray | ||
| 1/2 | ts | Olive oil |
| 1 | Clove garlic; minced | |
| 1/2 | c | Soft whole wheat breadcrumbs |
| 2 | tb | Fresh basil; chopped |
| 1 | tb | Canned low sodium chicken broth, undiluted |
| 1/8 | ts | Salt |
| 1 | tb | Parmesan cheese; grated |
**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 5 1/2 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 11. 6 g, Protein 4. 2 g, Chol 1 mg, Sod 361 mg. Exchanges: 1/2 starch, 1 vegetable, 1/2 fat.
Source: Light Cooking For Two, Oxmoor House, 1995; ISBN: 0-8487-1434-2.
Typos by Brenda Adams Posted to MM-Recipes Digest V4 #4 by and To: boxes, and you MUST already
have established a connection with on Sep 18, 1997
Recipe by: Light Cooking For Two, Oxmoor House
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