STUFFED MUSHROOMS

24 large mushrooms

olive or canola nonstick cooking spray
1 tbsp olive or canola oil
2/3 cup minced green onion
1/2 tsp dried thyme
1 cup soft bread crumbs
1/4 cup + 2 tbsp freshly grated Parmesan cheese, divided
2 tbsp minced toasted pecans
2 tbsp reduced-fat sour cream
1/2 tsp freshly ground black pepper

Clean mushrooms and remove stems.  (Save stems for another use, if desired.)

Spray a large nonstick skillet with the cooking spray and heat over medium heat until hot.  Add the mushroom caps and saute for 5 minutes.  Remove from skillet, drain, pat dry with paper towels.

Add the oil to the skillet and heat again over medium heat.  Add the green onion and thyme; saute 2 minutes.  Remove from the heat and stir in the bread crumbs, the 2 tablespoons of the cheese, pecans, sour cream, and pepper.  Spoon the mixture into the mushroom caps, mound about a half teaspoon of the cheese atop each.  Place mushrooms on the rack of a broiler pan that has been coated with cooking spray.  Broil 4 to 6-inches from the heat for 2 to 3 minutes or until lightly browned.

Yield: 24 stuffed mushrooms
Per mushroom: Approximately 30 calories,2 g fat (1 sat), 1 g protein, 3 g carbs

file photo