Serves: 6
Total Calories: 202

1 pound mushrooms, sliced
1 medium onion, chopped
1 cup low-sodium chicken broth
1 sprig thyme
1 sprig oregano
1 stalk of celery leaves
2 tablespoons lemon juice
Fresh ground pepper
1/2 cup dried bread crumbs
2 tablespoons olive oil

1. Combine mushrooms, onion, and chicken broth in a saucepan. Tie together thyme, oregano, and celery leaves and add to mushrooms.

2. Add lemon juice and pepper, and bring to a boil. Boil until liquid is reduced, about 10 minutes.

3. Divide mushroom mixture equally into small ramekins. Mix bread crumbs and oil together, and sprinkle on top of each casserole.

4. Bake at 350°F for 20 minutes or until tops are golden brown. Remove from heat, and let cool slightly before serving.

EXCHANGES
1/2 Starch
1 Vegetable
1 Fat

NUTRITION FACTS
Calories 106
Calories from Fat 50
Total Fat 6 grams
Saturated Fat 1 gram
Cholesterol 0 milligrams
Sodium 88 milligrams
Total Carbohydrate 12 grams
Dietary Fiber 2 grams
Sugars 3 grams
Protein 3 grams

Nutritional Facts:

Serves: 6
Total Calories: 202
Calories from Fat: 52

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