Preheat oven to 350 degrees F.
Remove stems from button mushrooms and set aside mushroom caps. Finely chop the stems. In a nonstick 10-inch saute pan, heat the olive oil over medium-high heat. Add the shallots and saute until translucent, about 1 1/2 minutes. Add the garlic and mushroom stems to the shallots and continue to saute until soft, about 2 minutes. Remove from heat and fold in cilantro and lemon juice. Season with salt and pepper, to taste.
Place mushroom caps on a nonstick baking sheet with the hollow sides facing up. Place 1 mozzarella cube in each cap and cover with 1/2 teaspoon of the shallot mixture. Lightly spray the caps once with olive oil cooking spray. Bake for 10 minutes or until cheese is melted and mushrooms are golden brown. Remove from oven, sprinkle with chopped parsley and serve warm.
Low Cal and Good!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (124g)|
|Recipe Makes: 4|
|Calories from Fat: 110 (65%)|
|Amt Per Serving||% DV|
|Total Fat 12.2g||16 %|
|Saturated Fat 3.9g||20 %|
|Monounsaturated Fat 6.8g|
|Polyunsanturated Fat 1g|
|Cholesterol 18.1mg||6 %|
|Sodium 182.6mg||6 %|
|Potassium 371.8mg||10 %|
|Total Carbohydrate 6.8g||2 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 6.1g|
|Protein 8.9g||13 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 170
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