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!!
My Private Note
big mus ...
Units: US | Metric
- 1Remove stems from mushrooms. Scoop out the middle without breaking the cap. Keep the mushroom stem scoopings as you can use it for other recipes.
- 2In a pan, sauteed the chopped stems, onions, mushroom stems (1/2 cup chopped), and garlic in olive oil.
- 3Remove from pan. Turn mushrooms side down.
- 4Preheat oven to 350°F.
- 5Open the can of creamed corn. Use a strainer to remove the liquids as much as possible.
- 6Take any kind of crackers (I used Ritz), place them in a small plastic bag. Smash the crackers until resembles breadcrumbs.
- 7In a medium bowl, combine ingredients in the pan with the strained cream corn, bacon (Crumbled Real Hormel Bacon), smashed breadcrumbs.
- 8Fill mushroom caps with mixture.
- 9Place filled mushrooms on a pan, lining it with foil (spray foil with Pam, butter, or olive oil).
- 10Bake in over for about 15 minutes.
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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