Onion-Stuffed Mushrooms

Serves: 12
Total Calories: 42


12 mushrooms medium
1 tablespoon olive oil
2 tablespoons onions minced
2 tablespoons Parmesan cheese grated
1 tablespoon bread crumbs plain dry
1/8 teaspoon Italian seasoning dried crushed
1/8 teaspoon paprika
dash nutmeg ground
1 teaspoon water


Preheat oven to 375°. Remove stems from mushrooms and chop stems finely. Very lightly brush mushroom caps with oil, using about 1 teaspoon of the oil. Place on a baking sheet.

In a 6-inch skillet over medium heat, sauté onion in remaining olive oil for 1 minute. Add chopped mushroom stems and sauté for 2 minutes. Remove from heat.

Stir in Parmesan, bread crumbs, herb seasoning, paprika and nutmeg until well mixed. Sprinkle with water stir until evenly moistened.

Fill mushroom caps with onion mixture, mounding slightly. Bake for 7 minutes or until hot and filling is slightly crisp on top. Garnish with carrot curls and parsley if desired.

Nutritional Facts:

Serves: 12
Total Calories: 42
Calories from Fat: 14

This Onion-Stuffed Mushrooms recipe is from the Slender Feast Cookbook. Download this Cookbook today.

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