Stuffed portabello mushrooms... is there anything that will draw me to the appetizer tray more quickly? Fortunately, these little babies are also healthy and health plan approved!
Here's what I used:
3 large portabello mushrooms
1-2 wedges laughing cow light cheese
1 oz. shredded parmesan
Here's what I did:
Pull the stems off of the 'shrooms and put into a blender along with laughing cow cheese wedges and a tablespoon or two of water. Blend into a nice spreadable, scoopable, delicious substance and fill the mushroom caps. Sprinkle with shredded parmesan and bake at 350* for about 20 minutes. Serve alongside a nice garlic chicken breast that has been baked and sprinkled with parsley. Your taste buds and your waistline with thank you!
And by the way...as someone who got to have these the other night, they are really good!
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