- This topic has 3 replies, 2 voices, and was last updated October 12, 2008 at 11:55 am by .
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stuffed mushrooms:wink:
24 large mushrooms, about 3″ ACROSS
2 tbs olive oil, divided
2 cups finely chopped peeled tomatoes (about 3/4 LB)
1 clove garlic, crushed
3 tbs chopped fresh chives (or 2 tsp dried chives)
salt and pepper to taste
1 1/2 tsp lemon juice
1. preheat oven to 350°. wipe mushrooms to clean.remove stems and save for another use (like putting in stuffing). spray baking sheet with non-stick vegetable cooking spray and lay mushrooms on it, stalk side up.
2. DRIZZLE 1 tablespoon olive oil over mushrooms and bake for 20 min.let cool.
3. combine tomatoes, green onions and garlic on a chopping board and chop until reduced to a puree (can use a processor or blender, just don’t over-process).
4. put mixture in a bowl and stir in chives, and salt and pepper to taste.stir in remaining 1 tablespoon olive oil and lemon juice.
5. fill each mushroom cap with mixture.
makes 8 SERVINGS = 56 calories/serving
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