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Sounds great! I can't wait to try it. I also love an appetizer recipe that isn't for 24 servings.
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I love stuffed mushrooms! Thanks for sharing your recipe.
This sounds great - I think I'll try them this week - have all the ingredients on hand. Thanks.
This sounds really easy and what my husband needs. He's into a feta kick.
Prep Time 5 minutes
Cook Time 15 minutes
Yields 1 servings
Quick and simple appetizer with feta cheese and cayenne.
4 fresh mushrooms (med), button
1 1/2 tbsp reduced fat feta crumbles (1/3 oz)
2 tsp chopped parsley
1/2 tsp extra virgin olive oil
1/8 tsp ground cayenne (red pepper), or to taste
Makes 1 servings
Amount Per Serving
Total Carbs 3.1g
Dietary Fiber 1.1g
Total Fat 4.1g
Saturated Fat 1.5g
Unsaturated Fat 2.6g
1/2 Fat, 1/2 Meat, 1/2 Vegetable
1 Preheat the oven to 425 degrees F. Lightly spray a small baking dish with olive oil spray.
2 Remove the stems from the mushrooms by gently twisting the stem until it comes loose and pulls from the mushroom top.
3 Mince the stems and place in a small mixing bowl. Place the caps in a small mixing bowl stemmed-side up.
4 Add the cheese, parsley, oil and cayenne to the bowl. Mix well.
5 Spoon out the mixture evenly into the reserved mushroom caps. Divide the remaining mixture evenly between the caps, mounding the filling on each.
6 Bake for 12 to 15 minutes, or until tender. Let the mushrooms stand to cool slightly before serving.
These mushrooms are suprisingly tasty with low-fat feta cheese. If you aren't a fan of spicy food, you may want to use a bit less than the recommended 1/8 of a teaspoon of cayenne pepper.
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