Tater-stuffed Mushrooms
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Appetizers | 30 | Servings | |
INGREDIENTS
| 1 | lb | Large mushrooms, about 30 |
| 3/4 | c | Mashed potatoes, made with |
| skim milk | ||
| 1/4 | c | Low-fat cottage cheese |
| 2 | T | Dehydrated onion soup mix |
| 1/2 | T | Diet margarine |
INSTRUCTIONS
Oven 375F 1. Wash mushrooms, carefully removing stems. Set aside tops. Chop stems. 2. Combine chopped stems with remaining ingredients, except margarine. Spoon onto mushroom tops. 3. With margarine, grease bottom of jelly roll pan. Arrange mushrooms on pan. 4. Bake at 375 F for 10 to 15 minutes or until hot and bubbly. Serve immediately. Makes 30 stuffed caps. About 15 calories each. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 5
Calories From Fat: <1
Total Fat: <1g
Cholesterol: <1mg
Sodium: 8.4mg
Potassium: 49.7mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g