| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
American |
Appetizers, Healthy |
8 |
Servings |
INGREDIENTS
|
|
Vegetable oil spray |
| 8 |
|
Fresh mushrooms |
| 1 |
T |
Chopped chives |
| 2 |
T |
Fresh lemon juice |
| 1 |
T |
Light, reduced-calorie |
|
|
Mayonnaise |
| 1 |
T |
Acceptable vegetable oil |
| 1 1/2 |
t |
Lemon-pepper seasoning |
INSTRUCTIONS
1991
Preheat oven to 400 F. Lightly spray a shallow baking pan with
vegetable oil. Wipe mushrooms with a clean, damp cloth. Remove stems
and set mushroom caps aside. Discard lower half of stems and chop
upper half of stems very finely. In a small bowl, combine chopped
stems with remaining ingredients. Mix well. Stuff caps with mixture.
Place stuffed mushrooms in prepared pan and bake 8-10 minutes. Serve
immediately. Nutritional Analysis: Calories 26 kcal Cholesterol 1 mg
Saturated Fat 0 gm Protein 0 gm Sodium 12 mg
Polyunsaturated Fat 1 gm Carbohydrate 1 gm Total Fat 2 gm
Monounsaturated Fat 1 gm From: American Heart Association Cookbook
Fifth Edition Times Books, Entered by: Lawrence Kellie Tue 11-12-1996
at 10:44:43 Size of Serving: 1 mushroom per serving From: Lawrence
Kellie Date: 01 Dec 96 Posted to MM-Recipes Digest V4
#093 by BobbieB1@aol.com on Apr 3, 1997
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