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Preparation Time: 10 minutes
Cooking Time: 15 minutes
• Cooking spray
• 4 portabella mushrooms
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2/3 cup reduced-fat shredded cheddar cheese
• 2 slices turkey bacon, crisply cooked and crumbled
• 1 small tomato, seeded and chopped
• 1 tablespoon minced fresh chives
Preheat oven to 450° F. Line a baking sheet with foil and spray lightly with cooking spray; set aside.
Brush mushroom caps and edges with oil. Sprinkle stem-side with salt and pepper and place, rounded side down, on baking sheet.
Divide cheese among mushroom caps and bake 10 minutes or until cheese begins to melt and edges begin to brown. Remove baking sheet from oven and sprinkle bacon, tomato and chives over mushrooms. Return baking sheet to oven and cook an additional 5 minutes, or until cheese is melted and mushrooms are hot.
If desired, cut into wedges and serve with toothpicks.
Nutrition Facts per serving
Serving Size (144g)
Calories from Fat 100
Total Fat 11g 17%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 25mg 9%
Sodium 320mg 13%
Total Carbohydrate 6g 2%
Dietary Fiber 2g 6%
Vitamin A 8%
Vitamin C 6%
Recipe courtesy of the Mushroom Council and mushroominfo.com
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