Tuesday, July 10, 2012

Breaded Italian Style Stuffed Mushrooms

I guess it is safe to say I have a love affair with mushrooms. Button, portabello, you name it Ill eat it. I love them in salad, eggs, pasta, the list goes on and on! Well the other night the boyfriend was not home for dinner and I did not feel like cooking an extravagant meal. These little babies were delish! Super filling but not heavy and really easy. If you like mushrooms, cheese and being skinny this is a recipe for you!

Breaded Italian Style Stuffed Mushrooms
Makes 8 stuffed mushrooms (I ate one while they were cooling)
4 Tbls oat bran
1 1/2 tsp garlic powder
1 1/2 tsp dried oregano
2 tsp dried basil
1 egg
1/4 cup mozzarella cheese
8 button mushrooms

Preheat oven to 400 degrees. Mix the dry ingredients in one bowl and whisk the eggs together in another. Take a damp paper towel and wipe off the mushrooms. Carefully pull out the stem. If it comes out right you will have a nice socket inside. You can save the stems for scrambled eggs and what not. Stuff some cheese in that socket you made. Be gentle! These mushrooms are about to be your besties. Using a fork coat the stuffed shroom in egg and then in the "breadcrumb" mix. Place on a rack on top a baking sheet. Bake for about 10-15 minutes. The cheese will melt and the oat bran will toast up deliciously. Dip in some homemade marinara or fat free ranch!

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