-Remove the stems and hollow out the middle of the mushrooms. Set Caps aside.
-Crumble the stems and was you scraped out of the caps and place in a pan.
-Saute the stems and insides with the diced onions, sun dried tomatoes, celery, garlic and black pepper.
-remove from heat
-once cooled stir Greek yogurt into filling mixture
-Pour breadcrumbs into a bowl
-Pack each mushroom cap with filling mixture then press into breadcrumbs to coat the exposed mixture.
Bake at 350 for 35minutes or until the tops are golden brown.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (101g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 37 (22%)|
|Amt Per Serving||% DV|
|Total Fat 4.2g||6 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0.3mg||0 %|
|Sodium 552.2mg||19 %|
|Potassium 466.2mg||12 %|
|Total Carbohydrate 26.3g||8 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 23.3g|
|Protein 7.4g||11 %|
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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: 167
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