18 white mushrooms
1/4 cup canned fat-free chicken broth
1 shallot, minced
1/2 cup cooked, cold long-grain white rice
2 teaspoons light mayonnaise
2 or 3 fresh basil leaves, chopped
2 tablespoons freshly grated parmesan cheese
1 teaspoon chopped fresh tarragon
2 teaspoons extra-virgin olive oil
1/4 teaspoon paprika
Preheat oven to 375 degrees F. Remove the stems from the mushrooms and chop the stems finely.
In a nonstick frying pan over medium-high heat, bring the chicken broth to a boil. Add the shallot and mushrooms stems; cook, stirring occasionally, until the vegetables are tender and most of the liquid has evaporated, about 2 minutes.
In a medium-size bowl, combine the vegetable mixture, rice, mayonnaise, tarragon, and half the parmesan cheese.
Using a paper towel, wipe out the frying pan and place over medium heat. Add the olive oil and mushroom caps; saute until coated with oil, 20 to 30 seconds. Arrange the caps, stem end up, on a baking sheet. Mound about 2 teaspoons of the rice mixture in each cap. Sprinkle with the remaining parmesan cheese. NOTE: If made in advance, cover with plastic wrap and refrigerate for up to 8 hours.
Bake until the cheese is lightly browned and the mushrooms are tender but still hold their shape, about 10 minutes. To serve, dust each cap lightly with paprika.
Makes 6 servings (3 each).
Tarragon-Rice Stuffed Mushrooms - Nutritional Information I cannot guarantee the accuracy of the below information. |
Item | Amount | Fat Grams | Calories | WW Points |
mushrooms, white | 18 each | 0 | 72 | 1.9 |
chicken broth | 1/4 cup | .1 | 1.2 | .5 |
shallot | 1 each | 0 | 7.2 | .6 |
rice, long grain, cooked | 1/2 cup | .2 | 99.7 | 2.5 |
mayonnaise, light | 2 teaspoons | 1.3 | 16.6 | .9 |
parmesan cheese | 2 tablespoons | 4 | 46 | 1.7 |
olive oil | 2 teaspoons | 10 | 80 | 2.9 |
Recipe Totals | | 15.6 | 322.7 | 11 |
Recipe makes 6 servings. Each Serving Totals - 2.6 Fat Grams, 53.7 calories, 1.8 WW Points |