| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
American |
Appetizers, Healthy |
8 |
Servings |
INGREDIENTS
|
|
Vegetable oil spray |
| 8 |
lg |
Fresh mushrooms |
| 1 |
tb |
Chopped chives |
| 2 |
tb |
Fresh lemon juice |
| 1 |
tb |
Light, reduced-calorie |
|
|
Mayonnaise |
| 1 |
tb |
Acceptable vegetable oil |
| 1 1/2 |
ts |
Lemon-pepper seasoning |
|
1 |
gm |
INSTRUCTIONS
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
From: American Heart Association Cookbook Fifth Edition Times Books, 1991
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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