Name: Wild Mushroom Stuffing
Ingredients: 1/4 c I Can't Believe It's Not Butter - Light; *Note; 1 lb Assorted Fresh Wild Mushrooms; **Note; 2 c Chopped Onion; 1 1/2 c Chopped Celery; 1 c Chopped Red Bell Pepper; 2 1/2 ts Rubbed Sage; 3/4 ts Salt; 1/2 ts Pepper; 16 oz Bread Cubes; 2 1/2 c Nonfat Veg Chicken Broth; Low Sod, Or Lf Chicken Broth; Nonfat Cooking Spray

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CATEGORY	CUISINE	TAG	YIELD
Meats		Low fat, Side dishes, Stuffing, Weight watc	12	Servings

INGREDIENTS

1/4	c	I Can't Believe It's Not Butter – Light; *Note
1	lb	Assorted Fresh Wild Mushrooms; **Note
2	c	Chopped Onion
1 1/2	c	Chopped Celery
1	c	Chopped Red Bell Pepper
2 1/2	ts	Rubbed Sage
3/4	ts	Salt
1/2	ts	Pepper
16	oz	Bread Cubes
2 1/2	c	Nonfat Veg Chicken Broth; Low Sod, Or Lf Chicken Broth
		Nonfat Cooking Spray

INSTRUCTIONS

*NOTE: Original recipe used low calorie stick margarine **NOTE: Shiitake,
crimini, oyster, chopped
Preheat oven to 325F.
Melt margarine in a large nonstick skillet over med - high heat. Add
mushrooms and next 3 ingredients; saute 7 min. Remove from heat; stir in
sage, salt and pepper.
Combine mushroom mixture and bread cubes; gradually add broth, tossing
gently to coat. Spoon mixture into a 13 x 9" baking dish coated with
cooking spray. Cover and bake at 325F for 30 min. Uncover and bake an
additional 20 min.
Yield: 12 servings Serving Size: 1 C
Selections: 1 FA/V, 1 FA, 1B; Points: 3
This was great!! Very flavorful and moist.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork
<reggie@reggie.com>
Recipe by: Weight Watchers, Nov/Dec 1997
Posted to Digest eat-lf.v097.n305 by Reggie Dwork <reggie@reggie.com> on
Dec 01, 1997

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