PER SERVING (1 large stuffed mushroom): 92 calories, 2.75g fat, 447mg sodium, 11.5g carbs, 3.25g fiber, 4g sugars, 6.5g protein -- POINTS® value 1*This is one of our favorite new recipes -- partly because of how insanely HUMUNGOUS these mushrooms are. WE LOVE HUGE FOOD! There, we said it.
Ingredients:
2 large portabella mushrooms
1 summer squash (yellow or green), ends removed, finely diced
2 wedges The Laughing Cow Light Original Swiss cheese, room temperature
1/2 tbsp. reduced-fat Parmesan-style grated topping
1/2 tsp. minced garlic
1/2 tsp. dried minced onion
1/8 tsp. salt, or more to taste
Dash ground thyme, or more to taste
Olive oil nonstick spray
Directions:
Preheat oven to 375 degrees.
In a bowl, combine cheese wedges, garlic, onion, salt, and thyme. Mix until smooth. Set aside.
Remove mushroom stems and finely chop. Add chopped stems to the bowl, and set mushroom caps aside.
Add squash to the bowl and stir well, until veggies are coated in the cheese mixture. Lay a large piece of heavy-duty foil on a baking sheet. Lightly mist mushroom caps with olive oil nonstick spray, and place next to each other on the foil with the rounded sides down. Spoon veggie-cheese mixture into the mushroom caps -- there will be a lot, so pack it in! Sprinkle with Parm-style topping.
Place another large piece of foil over the caps. Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet.
Place baking sheet in the oven and bake for 23 - 25 minutes, until mushrooms are soft and tender.
Allow packet to cool for a few minutes, and then cut to release steam before opening it entirely. (Careful -- steam will be hot.) If you like, season to taste with additional salt and thyme. Enjoy!
MAKES 2 SERVINGS
Hungry GRILL Instructions! Preheat grill to medium heat. Assemble foil pack according to above directions. Place on grill and cook for 10 - 13 minutes. Follow regular cooling instructions.
