Stuffed Mushrooms
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 Large Mushrooms 3 Oz. Roquefort Cheese or other cheeseand 1/4 cup Sundried tomatoes
Pull stems off of mushrooms caps. (I like to use Baby Portabellas.)
Layer the sundried tomatoes into the mushrooms.
Weigh and divide the cheese up into half ounce little portions.
Each mushroom gets one half ounce of cheese smooshed on top of the tomatoes.
Place under the broiler for no more than five minutes. Mushrooms should be soft and cheese should be melted.
ENJOY!
Number of Servings: 6
Recipe submitted by SparkPeople user PAGAN_PRINCESS.
Layer the sundried tomatoes into the mushrooms.
Weigh and divide the cheese up into half ounce little portions.
Each mushroom gets one half ounce of cheese smooshed on top of the tomatoes.
Place under the broiler for no more than five minutes. Mushrooms should be soft and cheese should be melted.
ENJOY!
Number of Servings: 6
Recipe submitted by SparkPeople user PAGAN_PRINCESS.
Nutritional Info Amount Per Serving
- Calories: 63.2
- Total Fat: 4.5 g
- Cholesterol: 12.8 mg
- Sodium: 304.5 mg
- Total Carbs: 2.3 g
- Dietary Fiber: 0.6 g
- Protein: 4.1 g
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