Update my dinner status, I'm making this tonight.
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Servings: 12 Servings
Total Time (median): 1 : 05 Active Time: 0 : 42
Ingredients
- 12 large fresh mushrooms about 1 to 1 1/2 inches in diameter
- 2 tablespoon butter or margarine
- 2 tablespoon onion - chopped
- 2 tablespoon fine dry bread crumbs
- 1/2 teaspoon dried parsley flakes
- 6 slices bacon cooked and crumbled
- 4 1/2 ounces Low-fat cream cheese softened (1 package)
- 1 teaspoon prepared horseradish
- 1/2 teaspoon Cayenne pepper To taste (optional)
- 1/4 cup Parmesan Cheese grated (optional)
- 1 tablespoon Cajun Spice mix (Optional)
Preparation
Trim mushrooms; remove stems. Set caps aside.
Finely chop stems. In small bowl combine butter, onion and chopped stems. Saute in large pan until butter melts and onion is tender, stirring from time to time. Stir in bread crumbs, parsley, bacon, cream cheese, and horseradish. Add cayenne pepper is you'd like a spicy bite to the dish. Mixture should be dry but not crumbly.
Preheat oven to 350F.
Spoon mixture into caps, pressing lightly.
Arrange filled caps in a baking sheet and sprinkle tops with grated parmesan or a bit of Cajun spice mix.
Bake about 15 minutes until hot and bubbly. The cheese browns nicely if you use it on top.
Serve while still warm.
Makes 12. Each one contains:
Cals: 180, FatCals: 120, TotFat: 12g
SatFat: 7g, PolyFat: 1g, MonoFat: 6g
Chol: 28mg, Na: 241mg, K: 154mg
Total Carbs: 3g, Fiber: 0g, Sugars: 2g
NetCarbs: 3g, Protein:4g
