Stuffed mushrooms make a lovely appetizer or light nosh for a party. This salt free recipe is so tasty, they’ll be gone before you know it.
SODIUM CONTENT: 49.4 mg per serving
3 T. olive oil
16 oz. white button mushrooms
1/2 c. salt-free seasoned bread crumbs (available in some supermarkets and online)
1/2 c. shredded low-sodium Swiss cheese
1 T. minced garlic (3 cloves)
1/2 t. dried Italian seasoning
1/4 t. freshly ground black pepper
Preheat oven to 400 degrees. Lightly oil a baking sheet with 1 T. olive oil and set aside.
Clean the mushrooms and gently remove stems, taking care to leave the caps intact. Set caps aside. Finely chop the stems and combine them in a bowl with the bread crumbs, egg, cheese, garlic and seasonings. Add the remaining 2 T. olive oil and stir well to combine. Stuff each mushroom cap with the mixture, then place mushrooms (stuffed side up) on the prepared baking sheet. Place pan on middle rack in oven and bake 15 minutes. Remove from oven. Mushrooms can be served immediately or at room temperature.