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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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From the American Diabetes Association. fresh mushrooms, low-calorie margarine, onion, green bell pepper, garlic clove, Canadian bacon, chicken broth, wheat crackers, seasoned salt, black pepper, oregano, Parmesan cheese cvt Ingredients:
1 lb fresh mushrooms, cleaned |
2 tbsp (low-calorie) margarine |
1 medium onion, chopped |
1/4 cup green pepper, chopped |
1 garlic clove, minced |
1 1/2 oz canadian bacon, finely chopped |
1/3 cup low-fat, low-sodium chicken broth |
12 (wheat) crackers, finely crushed |
1/2 tsp (seasoned) salt |
1 pinch black pepper |
1/4 tsp oregano |
3 tbsp grated parmesan cheese |
Directions:
1. Remove the mushroom stems, set the caps aside, and chop the stems.
2. Melt the margarine in a skillet and saute the stems, onion, green pepper, garlic and bacon until tender, not brown. Remove from heat.
3. Preheat the oven to 325 degrees F. Mix the remaining ingredients in a separate bowl and add to the sauteed vegetables. Pack the mixture lightly into the mushrooms caps.
4. Place the mushrooms in a baking pan with a small amount of water in the bottom (too much water will make the mushrooms soggy). Bake for 20 minutes.
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