Mushroom Stuffed With Pecans and Parmesan
When family adults come home from work and kids come home from school, have something at hand that is delicious, nutritious, light, and memorable.
Something like mushroom stuffed with pecans and parmesan is just the right choice.
When you entertain, a spread that includes this will give your guest a treat without loading them down with fat or calories.
Whether it is and afternoon or Saturday or night party, don't forget beverages: colorful, nonalcoholic drinks can make even a Tuesday afternoon feel special.
Ingredients: Finger foods are great at gatherings, formal or informal.
24 large fresh mushrooms olive oil-flavored cooking spray 1 tablespoon olive oil 2/3 cup minced green onion ½ teaspoon dried thyme 1 cup soft (or fresh) bread crumbs ¼ cup plus 2 tablespoons freshly grated Parmesan cheese, divided 2 tablespoons minced toasted pecans 2 tablespoons reduced-fat sour cream ½ teaspoon freshly ground pepper Method: Clean mushrooms with damp cloth or paper towels; remove stems, reserving for other uses, if desired.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add mushrooms caps; sauté 5 minutes.
Remove from skillet; drain and pat dry with towels.
Add olive oil to skillet; heat over medium heat.
Add green onion and thyme; sauté 2 minutes.
Remove from heat and stir in bread crumbs, 2 tablespoons cheese, pecans, reduced-fat sour cream, and pepper.
Spoon bread crumb mixture evenly into mushroom caps; mound ½ teaspoon Parmesan cheese on each.
Place mushrooms on rack of a broiler pan coated with cooking spray; broil 4 to 6 inches from heat for 2 to 3 minutes or until lightly browned.
Per mushrooms: 30 calories, 2 g fat (1 g saturated), 2 mg cholesterol, 40 mg sodium, 1 g protein, 3 g carbohydrates.
Something like mushroom stuffed with pecans and parmesan is just the right choice.
When you entertain, a spread that includes this will give your guest a treat without loading them down with fat or calories.
Whether it is and afternoon or Saturday or night party, don't forget beverages: colorful, nonalcoholic drinks can make even a Tuesday afternoon feel special.
Ingredients: Finger foods are great at gatherings, formal or informal.
24 large fresh mushrooms olive oil-flavored cooking spray 1 tablespoon olive oil 2/3 cup minced green onion ½ teaspoon dried thyme 1 cup soft (or fresh) bread crumbs ¼ cup plus 2 tablespoons freshly grated Parmesan cheese, divided 2 tablespoons minced toasted pecans 2 tablespoons reduced-fat sour cream ½ teaspoon freshly ground pepper Method: Clean mushrooms with damp cloth or paper towels; remove stems, reserving for other uses, if desired.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add mushrooms caps; sauté 5 minutes.
Remove from skillet; drain and pat dry with towels.
Add olive oil to skillet; heat over medium heat.
Add green onion and thyme; sauté 2 minutes.
Remove from heat and stir in bread crumbs, 2 tablespoons cheese, pecans, reduced-fat sour cream, and pepper.
Spoon bread crumb mixture evenly into mushroom caps; mound ½ teaspoon Parmesan cheese on each.
Place mushrooms on rack of a broiler pan coated with cooking spray; broil 4 to 6 inches from heat for 2 to 3 minutes or until lightly browned.
Per mushrooms: 30 calories, 2 g fat (1 g saturated), 2 mg cholesterol, 40 mg sodium, 1 g protein, 3 g carbohydrates.