CHEESE-STUFFED MUSHROOMS

Cheese-Stuffed Mushrooms image

"There are never leftovers when I serve these! This recipe is from a friend, but I modified it for a slimmer version that tastes as good as the original." Cathy Barger - Clarksville, Michigan

Provided by Taste of Home

Categories Appetizers

Time 40m

Yield 2 dozen.

Number Of Ingredients 13

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Ingredients

24 medium fresh mushrooms
Butter-flavored cooking spray
3 tablespoons chopped shallot
2 teaspoons olive oil
1/2 cup white wine or reduced-sodium chicken broth
1/4 cup plus 6 tablespoons shredded reduced-fat Swiss cheese, divided
1/4 cup grated Parmesan cheese
3 tablespoons dry bread crumbs
2 to 3 tablespoons fat-free milk
2 tablespoons dried parsley flakes
1/2 teaspoon dried tarragon
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Remove stems from mushrooms and finely chop. Place caps on a foil-lined baking sheet; spritz with cooking spray. Set aside., In a small skillet, saute the shallots and chopped mushrooms in oil until tender. Stir in wine; bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until liquid is absorbed. Remove from the heat., Stir in 1/4 cup Swiss cheese, Parmesan cheese, bread crumbs, milk, parsley, tarragon, salt and pepper. Spoon into reserved mushroom caps. Sprinkle with remaining cheese and spritz with cooking spray., Bake at 375° for 15-20 minutes or until mushrooms are tender and cheese is melted.

Nutrition Facts : Calories 26 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 54mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.