Parmesan-Crusted Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
2 tablespoons chopped sun-dried tomato |
1/2 cup hot water |
4 fresh jumbo mushrooms |
olive oil-flavored vegetable cooking spray |
1/2 teaspoon olive oil |
1 small clove garlic, minced |
1/4 cup soft whole wheat breadcrumbs |
2 tablespoons chopped fresh basil |
1 tablespoon canned low-sodium chicken broth, undiluted |
1/8 teaspoon salt |
1 tablespoon freshly grated parmesan cheese |
Directions:
1. Combine tomato and water in a small bowl; cover and let stand 15 minutes. Drain tomato, and set aside.
2. Clean mushrooms with damp paper towels. Remove mushroom stems; mince stems, and set aside. Coat a medium nonstick skillet with cooking spray; place over medium-high heat until hot. Add mushroom caps, and saute 5 minutes. Remove from skillet, and drain on paper towels; place caps on rack of a broiler pan coated with cooking spray.
3. Coat a nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add mushroom stems and garlic; saute until tender. Remove from heat; stir in tomato, breadcrumbs, and next 3 ingredients. Spoon tomato mixture into mushroom caps; sprinkle with Parmesan cheese. Broil 5 1/2 inches from heat (with electric oven door partially opened) 2 to 3 minutes or until cheese melts. Serve immediately.
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