Stuffed Low Fat (Big) Mushrooms |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 8 |
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After sifting through MANY MANY recipes for stuffed mushrooms, I found that none of them satisfied my taste. I didn't want to use cream cheese, sour cream, since I prefer it more low fat. This is what I came up with. The measurements are approximate. I recommend adding your own flair to yours. Served them at a dinner party where they disappeared in no time!! Ingredients:
1 teaspoon olive oil |
12 -16 fresh mushrooms (big white mushrooms) |
14 3/4 ounces creamed corn (1 can) |
2 tablespoons garlic (minced) |
3 tablespoons onions (diced) |
3 tablespoons bacon |
1/2 cup breadcrumbs (smashed crackers) |
salt (to taste) |
pepper (to taste) |
Directions:
1. Remove stems from mushrooms. Scoop out the middle without breaking the cap. Keep the mushroom stem scoopings as you can use it for other recipes.
2. In a pan, sauteed the chopped stems, onions, mushroom stems (1/2 cup chopped), and garlic in olive oil.
3. Remove from pan. Turn mushrooms side down.
4. Preheat oven to 350°F.
5. Open the can of creamed corn. Use a strainer to remove the liquids as much as possible.
6. Take any kind of crackers (I used Ritz), place them in a small plastic bag. Smash the crackers until resembles breadcrumbs.
7. In a medium bowl, combine ingredients in the pan with the strained cream corn, bacon (Crumbled Real Hormel Bacon), smashed breadcrumbs.
8. Fill mushroom caps with mixture.
9. Place filled mushrooms on a pan, lining it with foil (spray foil with Pam, butter, or olive oil).
10. Bake in over for about 15 minutes.
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