Cece's Stuffed mushrooms
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 17
Ingredients
17 mushrooms1/4 cup finely chopped orange cauliflower1/4 cup finely chopped green cauliflower1/3 cup finely chopped purple cauliflower1/4 cup Parmesan cheese1/4 cup mozzarella cheese1 can tomato past (6oz can)about 1/2 tsp minced garlic (to taste)about 1 1/2 tbsp basil (to taste)1/4 tsp salt1/4 tsp pepper
Preheat oven to 350 degrees.
Rinse and drain mushrooms. Remove and discard stems. Arrange in a shallow baking pan (make sure spray pan with non stick stray), stem side down, bake for 12 mins, discard any liquid.
While this is cooking, finely chop cauliflower. Combine cauliflower, Parmesan cheese, mozzarella cheese, tomato past, garlic, basil, salt, and pepper.
After mushrooms cooked, and extra liquid is drained, fill each mushroom with tomato mixture. Lightly spray backing pan with nonstick coating. Arrange on pan.
Bake at 450 degrees for 8 - 10 mins or until heated through and lightly browned.
Serving Size: 17 servings
Number of Servings: 17
Recipe submitted by SparkPeople user MYCHILI89.
Rinse and drain mushrooms. Remove and discard stems. Arrange in a shallow baking pan (make sure spray pan with non stick stray), stem side down, bake for 12 mins, discard any liquid.
While this is cooking, finely chop cauliflower. Combine cauliflower, Parmesan cheese, mozzarella cheese, tomato past, garlic, basil, salt, and pepper.
After mushrooms cooked, and extra liquid is drained, fill each mushroom with tomato mixture. Lightly spray backing pan with nonstick coating. Arrange on pan.
Bake at 450 degrees for 8 - 10 mins or until heated through and lightly browned.
Serving Size: 17 servings
Number of Servings: 17
Recipe submitted by SparkPeople user MYCHILI89.
Nutritional Info Amount Per Serving
- Calories: 20.8
- Total Fat: 0.6 g
- Cholesterol: 1.4 mg
- Sodium: 140.6 mg
- Total Carbs: 2.8 g
- Dietary Fiber: 0.8 g
- Protein: 1.8 g
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