Ingredients
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1
-
2
-
1
-
1
-
1 1/2
-
1
-
1/8
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1/8
-
-
-
-
-
-
-
Directions
Thyme Stuffed Mushrooms, Use medium-size mushrooms, 15 in an 8-oz container, picking out the 12 nicest and chopping the rest From Diabetes Cooking for Everyone , by Carol Gelles Exchanges: 3/4 vegetable, 1/2 fat , Use medium-size mushrooms, 15 in an 8-oz container, picking out the 12 nicest and chopping the rest From Diabetes Cooking for Everyone , by Carol Gelles Exchanges: 3/4 vegetable, 1/2 fat
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Steps
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1
Done
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Preheat Oven to 375 Fahrenheit. |
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2
Done
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Rinse and Dry Mushrooms. Set Aside the 12 Best For Stuffing, Removing and Reserving the Stems. Chop the Stems and the Extra Mushrooms. |
|
3
Done
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Pour 1 Teaspoons of the Olive Oil in an 8-Inch Baking Pan and Toss the 12 Mushrooms in the Oil; Arrange Cavity Side Up. |
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4
Done
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in a Small Nonstick Skillet, Heat the Remaining 1 Teaspoons Oil Over Medium-High Heat. Add the Shallot, Garlic, and Chopped Mushrooms.cook, Stirring, Until Softened, About 2 Minutes. Remove from Heat and Stir in Remaining Ingredients. |
|
5
Done
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Fill the Cavities of the Mushrooms With the Bread Crumb Mixture. Bake 12 Minutes, or Until Mushrooms Are Cooked Through. |
