Recipe - Parmesan-Crusted Mushrooms

2 tablespoon Sundried tomatoes;
chopped**
One half cup Hot water
4 Fresh jumbo mushrooms
Olive oilflavored cooking
spray
One half teaspoon Olive oil
1 Clove garlic; minced
One half cup Soft whole wheat breadcrumbs
2 tablespoon Fresh basil; chopped
1 tablespoon Canned low sodium chicken
broth, undiluted
1/8 teaspoon Salt
1 tablespoon Parmesan cheese; grated

**Combine tomato and water in a small bowl; cover and let stand 15
ininutes. Drain tomato, and set aside.

Clean mushrooms with damp paper towels. Remove mushroom stems; mince stems,
and set aside. Coat a medium nonstick skillet with cooking spray; place
over mediumhigh heat until hot. Add mushroom caps, and saute 5 minutes.
Remove from skillet, and drain on paper towels; place caps on rack of a
broiler pan coated with cooking spray.

Coat a nonstick skillet with cooking spray; add oil. Place over mediumhigh
heat until hot. Add mushroom stems and garlic; saute until tender. Remove
from heat; stir in tomato, breadcrumbs, and next 3 ingredients. Spoon
tomato mixture into mushroom caps; sprinkle with Parmesan cheese. Broil 5
One half inches from heat (with electric oven door partially opened) 2 to 3
minutes or until cheese melts. Serve immediately Yield: 2 servings.

Per Serving: Calories 81, Calories from Fat 33%, Fat 3.0 g, Sat Fat 0.7 g,
Carbos 11.6 g, Protein 4.2 g, Chol 1 mg, Sod 361 mg. Exchanges: One half starch,
1 vegetable, One half fat.

Source: Light Cooking For Two, Oxmoor House, 1995; ISBN: 0848714342.

Typos by Brenda Adams adamsfmle@sprintmail.com; MC formatted by
MC_Buster; mc posted 9/22/97

Recipe by: Light Cooking For Two, Oxmoor House

Posted to MCRecipe Digest V1 #796 by Badams adamsfmle@sprintmail.com on
Sep 22, 1997