Stuffed Mushrooms With Ham and Vegetables



Number of Servings: 8 Serving Size: 4 Mushrooms

1 slice whole-wheat bread
About 30 medium-sized whole mushrooms
1 shredded carrot
1/4 cup low-sodium, low-fat ham, cooked and diced
1/4 cup Parmesan or Asiago cheese
1 egg
2 Tbsp walnuts, chopped
1 green onion, finely chopped
1 Tbsp chile sauce

1. Toast the bread untill golden brown. Let cool. Dice.

2. Preheat the oven to 350 F.

3. Remove and save the stems from the mushrooms. Put the mushroom caps with the stem side down on a large nonstick baking sheet. Lightly spray the tops with vegetable oil spray. Turn mushrooms over.

4. Finely chop the stems. Put the chopped stems in a medium bowl. Stir the remaining ingredients into the chopped stems. Spoon about 2 teaspoons of the mixture into the cavity of each mushroom.

5. Bake, uncovered, for 25 to 30 minutes or until the mushrooms are tender and the filling is warmed through.

Exchanges Per Serving: 1/2 Fat, 1/2 Carbohydrate

Nutrition Information
Amount per serving
Calories 65
Calories from Fat 23
Total Fat 3 g
Saturated Fat 0 g
Cholesterol 6 mg
Sodium 144 mg
Total Carbohydrate 7 g
Dietary Fiber 1 g
Sugars 2 g
Protein 5 g