Greek-Style Stuffed Mushrooms

 

Recipe for original Recipe before changes: www.eatingwell.com

Ingredients

20 large fresh mushrooms, 1- ½ to 2 inches in diameter (about 1- ½ pounds)
Nonstick cooking spray
1 cup finely chopped broccoli
1 medium onion, chopped
2 cloves garlic, minced
2 teaspoons snipped fresh oregano or ½ teaspoon dried oregano, crushed
⅛ teaspoon salt
⅛ teaspoon black pepper
2 oz Screaming Dutchman Skinny Gouda
2 tablespoons fine dry bread crumbs

Directions

  1. Clean mushrooms. Remove stems from mushrooms. Set stems aside.
  2. Lightly coat the rounded side of each mushroom cap with nonstick cooking spray.
  3. Place mushroom caps, stem sides down, in a 15x10x1-inch baking pan lined with foil. Bake in a 425°F oven for 5 minutes.
  4. Carefully place mushroom caps, stem sides down, on a double thickness of paper towels to drain while preparing filling. Meanwhile, for filling, chop enough of the mushroom stems to make 1 cup.
  5. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium heat.
  6. Add the 1 cup chopped mushroom stems, the broccoli, onion, garlic, dried oregano (if using), salt, and pepper to hot skillet. Cook and stir for 5 to 10 minutes or just until tender and most of the liquid is evaporated.
  7. Stir in feta cheese, bread crumbs, and fresh oregano (if using).
  8. Place mushroom caps, stem sides up, in the same baking pan.
  9. Spoon the broccoli mixture into mushroom caps.
  10. Bake in the 425°F oven for 8 to 10 minutes more or until heated through.
Nutrition Facts
Servings 20.0
calories 16
Total Fat 1 g 1 %
Saturated Fat 0 g 2 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 2 mg 1 %
Sodium 50 mg 2 %
Potassium 37 mg 1 %
Total Carbohydrate 2 g 1 %
Dietary Fiber 0 g 2 %
Sugars 0 g
Protein 2 g 3 %
Vitamin A 1 %
Vitamin C 9 %
Calcium 1 %
Iron 3 %