Joined: Mar. 2007
Location: British Columbia
||Posted: July 14 2007,15:35
Because I was inspired by an early post of stuffed mushrooms, I made some w/ a twist for lunch today. It was so good that I had to share:
4 large white mushrooms (6oz approximately)
1 Tbsp finely chopped onion
12 mini bretons
1 tbsp fat free cream cheese
3.5 oz shrimp (cocktail style)
salt & pepper to taste
1/2 juice from a lemon
Spray a small pan w/ pam. Preheat often 400.
Remove stem from caps. Dice up stems (put caps aside).
Sautee onion & mushrooms stems (in a little chicken broth)
Season above with salt & pepper to taste.
In a bowl - crush mini bretons - add cream cheese.
When onion/mushroom mixture is sauteed nicely add it to the bowl with the crushed bretons and cream cheese -- mix well.
Squeeze lemon juice over mushroom caps then fill caps with above mixture (fill them right up - they will not melt over)
Put filled caps in your baking pan. Add shrimp on top (this is a lot of shrimp, so they will not all fit in the caps).
Bake approximately 15-20 minutes or until caps are tender.
Yeilds: 1 garnish, 1 bread, 1 protein, 6oz vegetable
A variation could be reducing the shrimp and adding a slice of fat free mozza cheese to bake on top (but don't put the cheese on until the end)!