Ingredients
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4
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1 1/2
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2
-
1/2
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1/8
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-
-
-
-
-
-
-
-
-
Directions
Strength-Builders’ Stuffed Mushrooms, Another from The Biggest Loser Cookbook It says that 1/8 teaspoon of cayenne is too much for most people, but a pinch is too little I say take it slow :0, I made this recipe in the ratios written except that used dried parsley I think it was missing something garlic perhaps? The Biggest Loser Cookbook mentions using a low fat feta but I don’t think that’s the issue I rubbed the parsley together to release the flavors before adding to the recipe but I still think it was missing something I baked the mushrooms in my toaster oven on a foil lined pan for EASY clean-up Will definitely make again with garlic perhaps?, Another from The Biggest Loser Cookbook It says that 1/8 teaspoon of cayenne is too much for most people, but a pinch is too little I say take it slow :0
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Steps
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1
Done
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Preheat Oven to 425 Degrees. Spray a Small Baking Dish With Non-Stick Spray. |
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2
Done
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Take the Stems Out of the Mushrooms by Twisting Them Until They Come Loose. Mince the Stems and Place Them in a Small Dish. |
|
3
Done
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Add the Cheese, Parsley, Oil and Cayenne to the Dish and Mix Well. |
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4
Done
|
Place the Caps in the Dish Stem Side Up. Spoon the Mixture Into the Caps. |
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5
Done
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Bake 12-15 Minutes or Until Tender. |
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6
Done
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Let Cool Slightly Before Serving. |
