You won’t be able to make these delicious,low-fat bites fast enough.
Recipe: Nutty Stuffed MushroomCaps
18 large mushroom caps, about 1-poundtotal 1/4 cup reduced-sodium chicken broth 1/4 cup chopped shallots 1 Italian plum tomato, or other small tomato, diced 1/3 cup chopped California walnuts 2/3 cup fat free mayonnaise 1 1/2 cups fresh white bread crumbs 1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon Salt and pepper to taste
Preheat oven to 375ºF (190ºC).
Remove the stems from the mushroom caps,thus leaving an indentation in the underside of each cap to holdthe filling later. Chop the stems and set aside.
Coat a large nonstick skillet with nonstickcooking spray and place over medium-high heat. When hot, addthe whole mushroom caps and cook for about 1 minute on each side,until faintly browned. Place the mushrooms, stem end up on abaking sheet.
Return the pan to medium heat and addthe broth. When it boils, add the mushroom stems and shallotsand cook until most of the liquid has evaporated, 2 to 3 minutes.Scrape the mixture into a bowl and add the tomato, walnuts, mayonnaise,bread crumbs and tarragon. Stir to combine, then season withsalt and pepper to taste.
Mound the walnut mixture among the mushroomcaps, placing a generous tablespoon in each one.
Bake 15 to 18 minutes, until mushroomsare tender but hold their shape. If desired, place under a preheatedbroiler for a moment to brown the tops lightly. Serve warm orat room temperature.
Makes 6 servings (1 serving = 3 caps).
Nutritional Information: Per serving: 133calories, 4g protein, 17g carbohydrate, 2g fiber, 342mg sodium,0mg cholesterol, 5g total fat, 1g saturated fat.
Recipe and photograph provided courtesyof Walnut Marketing Board.
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