24 medium fresh mushrooms
Butter-flavored cooking spray
3 Tbsp. chopped shallots
2 tsp. olive oil
1/2 C. white wine or reduced-sodium chicken broth
1/4 C. plus 6 Tbsp. shredded reduced-fat Swiss cheese, divided
1/4 C. grated Parmesan cheese
3 Tbsp. dry bread crumbs
2-3 Tbsp. fat-free milk
3 Tbsp. dried parsley flakes
1/2 tsp. dried tarragon
1/4 tsp. salt
1/4 tsp. pepper
1, Remove stems from mushrooms and finely chop. Place caps in a foil lined baking sheet; spritz with cooking spray. Set aside
2. In a small skillet, saute the shallots and chopped mushroom stems 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
3. Stir in the 1/4 C. 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.
4. Bake at 375 for 15-20 minutes or until mushrooms are tender and cheese is melted.
1 mushroom = 26 calories, 1 g fat, 54mg sodium, 2g carbohydrates, 2g protien