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    You are in: Home / Recipes / Stuffed Low Fat (Big) Mushrooms Recipe
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    Stuffed Low Fat (Big) Mushrooms

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    jenjen =)'s Note:

    After sifting through MANY MANY recipes for stuffed mushrooms, I found that none of them satisfied my taste. I didn't want to use cream cheese, sour cream, since I prefer it more low fat. This is what I came up with. The measurements are approximate. I recommend adding your own flair to yours. Served them at a dinner party where they disappeared in no time!!

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    big mus ...

    Units: US | Metric


    1. 1
      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.
    2. 2
      In a pan, sauteed the chopped stems, onions, mushroom stems (1/2 cup chopped), and garlic in olive oil.
    3. 3
      Remove from pan. Turn mushrooms side down.
    4. 4
      Preheat oven to 350°F.
    5. 5
      Open the can of creamed corn. Use a strainer to remove the liquids as much as possible.
    6. 6
      Take any kind of crackers (I used Ritz), place them in a small plastic bag. Smash the crackers until resembles breadcrumbs.
    7. 7
      In a medium bowl, combine ingredients in the pan with the strained cream corn, bacon (Crumbled Real Hormel Bacon), smashed breadcrumbs.
    8. 8
      Fill mushroom caps with mixture.
    9. 9
      Place filled mushrooms on a pan, lining it with foil (spray foil with Pam, butter, or olive oil).
    10. 10
      Bake in over for about 15 minutes.

    Ratings & Reviews:


    Nutritional Facts for Stuffed Low Fat (Big) Mushrooms

    Serving Size: 1 (801 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 44.2
    Calories from Fat 6
    Total Fat 0.6 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 113.4 mg
    Total Carbohydrate 9.1 g
    Dietary Fiber 0.7 g
    Sugars 1.5 g
    Protein 1.5 g

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