Ingredients Jump to Instructions ↓

  1. 24 medium fresh mushrooms Butter-flavored cooking spray

  2. 3 tablespoons chopped shallot

  3. 2 teaspoons olive oil

  4. 1/2 cup white wine or reduced-sodium chicken broth

  5. 1/4 cup plus 6 tablespoons shredded reduced-fat Swiss cheese, divided

  6. 1/4 cup grated Parmesan cheese

  7. 3 tablespoons dry bread crumbs

  8. 2 to 3 tablespoons fat-free milk

  9. 2 tablespoons dried parsley flakes

  10. 1/2 teaspoon dried tarragon

  11. 1/4 teaspoon salt

  12. 1/4 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. Remove stems from mushrooms and finely chop. Place caps on a foil-lined baking sheet; spritz with cooking spray. Set aside. In a small skillet, saute the shallots and chopped mushrooms in oil until tender. Stir in wine; bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until liquid is absorbed. Remove from the heat. Stir in 1/4 cup Swiss cheese, Parmesan cheese, bread crumbs, milk, parsley, tarragon, salt and pepper. Spoon into reserved mushroom caps. Sprinkle with remaining cheese and spritz with cooking spray. Bake at 375° for 15-20 minutes or until mushrooms are tender and cheese is melted. Yield: 2 dozen.


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