Nutty Stuffed Mushroom Caps
You won't be able to make these delicious, low-fat bites fast enough.
18 large mushroom caps, about 1-pound total
1/4 cup reduced-sodium chicken broth
1/4 cup chopped shallots
1 Italian plum tomato, or other small tomato, diced
1/3 cup chopped California walnuts
2/3 cup fat free mayonnaise
1 1/2 cups fresh white bread crumbs
1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon
Salt and ground black pepper, to taste
- Preheat oven to 375ºF (190ºC).
- Remove the stems from the mushroom caps, thus leaving an indentation in the underside of each cap to hold the filling later. Chop the stems and set aside.
- Coat a large nonstick skillet with nonstick cooking spray and place over medium-high heat. When hot, add the whole mushroom caps and cook for about 1 minute on each side, until faintly browned. Place the mushrooms, stem end up on a baking sheet.
- Return the pan to medium heat and add the broth. When it boils, add the mushroom stems and shallots and cook until most of the liquid has evaporated, 2 to 3 minutes. Scrape the mixture into a bowl and add the tomato, walnuts, mayonnaise, bread crumbs and tarragon. Stir to combine, then season with salt and pepper to taste.
- Mound the walnut mixture among the mushroom caps, placing a generous tablespoon in each one.
- Bake 15 to 18 minutes, until mushrooms are tender but hold their shape. If desired, place under a preheated broiler for a moment to brown the tops lightly. Serve warm or at room temperature.
Makes 6 servings (1 serving = 3 caps).
Nutritional Information Per serving: 133 calories, 4g protein, 17g carbohydrate, 2g fiber, 342mg sodium, 0mg cholesterol, 5g total fat, 1g saturated fat.
Recipe and photograph provided courtesy of Walnut Marketing Board.