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Cook'n with Betty Crocker 
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Cook'n in Mexico |
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Chicken-Stuffed Mushrooms |
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Serves: 12 Print this RecipeFor a deeper mushroom flavor, look for cultivated wild mushrooms, such as cremini, for this appetizer. 1/4 cup chopped onions (about 1 small) 2 tablespoons chopped fresh cilantro 3 tablespoons cholesterol-free egg substitute or egg white 1 tablespoon Dijon style mustard 1 1/2 teaspoons finely chopped ginger root 2 teaspoons reduced-sodium soy sauce 1 clove garlic, finely chopped 1/2 pound ground chicken 12 large mushrooms, stems removed Heat oven to 450°. Spray cookie sheet with nonstick cooking spray. Mix all ingredients except mushrooms. Fill mushroom caps with chicken mixture. Place mushrooms, filled sides up, on cookie sheet. Bake 7 to 10 minutes or until tops are light brown and chicken mixture is done. Serve hot. 1 Serving: Calories 35 (Calories from Fat 10); Fat 1g (Saturated 0g); Cholesterol 10mg; Sodium 70mg; Carbohydrate 2g (Dietary Fiber 0g); Protein 5g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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