Italian-Style Stuffed Mushrooms

Italian-Style Stuffed Mushrooms

  • Makes 20 mushrooms
  • Prep Time 25 min
  • Cook Time 32 min

Ingredients

  • 2 lbs. large mushrooms (about 2-in. ea.)
  • 1/2 cup I Can't Believe It's Not Butter!® Spread
  • 1/3 cup chopped onion
  • 1 Tbsp. garlic
  • 1 cup Italian seasoned dry bread crumbs
  • 2/3 cup shredded mozzarella cheese (about 2-1/2 oz.)
  • 1/4 cup grated Parmesan cheese
  • 2 Tbsp. chopped fresh parsley leaves
  • 1 Tbsp. red wine vinegar
  • 1/8 tsp. ground black pepper
  • 1/4 tsp. salt

Directions

  1. Preheat oven to 400°. Remove and chop mushroom stems.
  2. Melt I Can't Believe It's Not Butter!® Spread in 12-inch skillet over medium-high heat and cook mushroom stems and onion, stirring occasionally, 5 minutes or until tender. Add garlic and cook 30 seconds. In medium bowl, pour mushroom mixture over bread crumbs. Stir in cheeses, parsley, vinegar and pepper.
  3. Arrange mushroom caps on baking sheet, then sprinkle with salt. Evenly spoon mushroom mixture into mushroom caps. Bake 25 minutes or until mushrooms are tender and golden.
Nutritional Information

Nutritional Information

Nutritional Information
Serving Size per 2 mushrooms Servings Per Container Value Amount Per Serving Nutrient Type
Serving Size per 2 mushrooms
Amount Per Serving
Calories 140
Calories from Fat 70
Total Fat 8 g
Saturated Fat 3 g
Trans Fat 0 g
Cholesterol 5 mg
Sodium 400 mg
Total Carbs 13 g
Dietary Fiber 1 g
Sugars 3 g
Protein 6 g
Calcium 10 %
Iron 6 %
Vitamin C 2 %
Vitamin A 10 %
TOP