These stuffed mushrooms are an acceptable appetizer for diabetics.
3 slices bacon, fried, drained well on paper towels, crumbled
1/2 brick (8-oz size) low-fat cream cheese
4 tbsp grated Parmesan cheese, divided
3 drops Worcestershire sauce
2 twists freshly ground black pepper
1 lb mushrooms, stems removed
Preheat oven to 350 degrees.
Very lightly spray the bottom of an 8-inch square baking dish or pan; set aside.
In a mixing bowl combine the bacon, cream cheese, 2 tablespoons of the grated Parmesan cheese, Worcestershire sauce, and pepper until blended.
Stuff the filling into the mushrooms and place in the prepared baking dish. Sprinkle with the remaining 2 tablespoons of Parmesan cheese.
Bake at 350 degrees for 25 to 30 minutes until the filling is a golden brown.
1/2 brick (8-oz size) low-fat cream cheese
4 tbsp grated Parmesan cheese, divided
3 drops Worcestershire sauce
2 twists freshly ground black pepper
1 lb mushrooms, stems removed
Preheat oven to 350 degrees.
Very lightly spray the bottom of an 8-inch square baking dish or pan; set aside.
In a mixing bowl combine the bacon, cream cheese, 2 tablespoons of the grated Parmesan cheese, Worcestershire sauce, and pepper until blended.
Stuff the filling into the mushrooms and place in the prepared baking dish. Sprinkle with the remaining 2 tablespoons of Parmesan cheese.
Bake at 350 degrees for 25 to 30 minutes until the filling is a golden brown.
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