Stuffed Mushrooms

  • Yield: 60 pieces


1cup chopped celery
1cup chopped green bell pepper
1cup chopped onion
2cups Italian bread crumbs, or a little more
1/4cup chopped parsley
1/4cup grated reduced-fat sharp Cheddar cheese
1/2cup white wine
1teaspoon dried thyme
1teaspoon dried oregano
-- Salt and pepper to taste
60medium fresh mushrooms


  1. Preheat the oven to 350F.
  2. In a large skillet coated with nonstick cooking spray, saute the celery, green pepper and onion until tender, about 5 minutes.  Remove from the heat and add the bread crumbs, parsley, cheese, white wine, thyme, oregano, and salt and pepper, mixing well.  Wash and stem the mushrooms and fill each cap with stuffing.  Lay the filled mushroom caps on a baking sheet coated with nonstick cooking spray and bake for 15 minutes, or until heated throughout.

Nutritional Info *per serving

  • Calories 26
  • Fat .5g
  • Saturated Fat .2g
  • Cholesterol 1mg
  • Sodium 124mg