Stuffed Low Fat (Big) Mushrooms
- Ready In:
- 45mins
- Ingredients:
- 9
- Yields:
-
15 big mushrooms
ingredients
directions
- Remove stems from mushrooms. Scoop out the middle without breaking the cap. Keep the mushroom stem scoopings as you can use it for other recipes.
- In a pan, sauteed the chopped stems, onions, mushroom stems (1/2 cup chopped), and garlic in olive oil.
- Remove from pan. Turn mushrooms side down.
- Preheat oven to 350°F.
- Open the can of creamed corn. Use a strainer to remove the liquids as much as possible.
- Take any kind of crackers (I used Ritz), place them in a small plastic bag. Smash the crackers until resembles breadcrumbs.
- In a medium bowl, combine ingredients in the pan with the strained cream corn, bacon (Crumbled Real Hormel Bacon), smashed breadcrumbs.
- Fill mushroom caps with mixture.
- Place filled mushrooms on a pan, lining it with foil (spray foil with Pam, butter, or olive oil).
- Bake in over for about 15 minutes.
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