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Nutty Stuffed Mushroom Caps recipe

Nutty Stuffed Mushroom Caps.

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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