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Stuffed Mushrooms with Ham and Vegetables
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Servings:
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about
scaling
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Cook Time: |
25 to 30 min |
Prep Time: |
20 minutes |
Cook Method: |
baked |
Cook Temp: |
350 degrees F |
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1. Toast the bread until golden brown. Let cool and dice.
2. Preheat the oven to 350 degrees F.
3. Remove and save the stems from the mushrooms. Put the mushroom caps with the stem side down on a large nonstick baking sheet. Lightly spray the tops with vegetable oil spray. Turn mushrooms over.
4. Finely chop the stems. Put the chopped stems in a medium bowl. Stir the remaining ingredients into the chopped stems. Spoon about 2 teaspoons of the mixture into the cavity of each mushroom.
5. Bake, uncovered, for 25 to 30 minutes or until the mushrooms are tender and the filling is warmed through.
Nutrition Facts |
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Serving Size
(51g
)
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Servings Per Container
8
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| Amount Per Serving |
| Calories 60 |
Calories from Fat 30 |
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% Daily Value * |
| Total Fat 3.5g |
5% |
| Saturated Fat 1g |
5% |
| Trans Fat 0g |
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| Cholesterol 10mg |
3% |
| Sodium 240mg |
10% |
| Total Carbohydrate 5g |
2% |
| Dietary Fiber 1g |
4% |
| Sugars 2g |
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| Protein 5g |
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| Vitamin A 30% |
Vitamin C 2% |
| Calcium 8% |
Iron 2% |
| * Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
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Calories |
2,000 |
2,500 |
| Total Fat |
Less Than |
65g |
80g |
| Saturated Fat |
Less Than |
20g |
25g |
| Cholesterol |
Less Than |
300mg |
300mg |
| Sodium |
Less Than |
2,400mg |
2,400mg |
| Total Carbohydrate |
Less Than |
300g |
375g |
| Dietary Fiber |
Less Than |
25g |
30g |
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| Calories per gram: |
| Fat 9 - Carbohydrate 4 - Protein 4 |
back to top
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1 pce |
100% whole wheat bread |
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32 ea |
Fresh whole mushroom |
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1 ea |
Carrots, shredded |
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1/4 cup |
Fat free, low sodium cooked ham, diced |
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2 oz |
Parmesan cheese |
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2 Tbs |
Chopped walnuts |
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1 ea |
Green onion, chopped |
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1 Tbs |
Chili sauce |
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