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I adapted this
wonderful low fat and low calorie recipe from
The Mayo
Clinic, Williams-Sonoma Cookbook,
by John Phillip Carroll, published by Time/Life Books. Photo from Rice
River Farms of Spooner, Wisconsin.
For more great Low Fat Recipes, Low Calorie
Recipes, Low Carbohydrate recipes, and Diabetic Recipes, check out
my
Diet Recipe Index. Also check out my
Nutritional Chart
for fat grams, fiber grams, and
calories for all your favorite foods.
Check out Linda's
Appetizer Recipes
and
Mushroom Recipes
for more great
cooking ideas.
Tarragon-Rice
Stuffed Mushrooms Recipe
Recipe Type:
Appetizer,
Mushrooms,
Vegetable Appetizers, Diet
Yields: 6 servings
Prep time: 15 min
Cook time: 10 min
Ingredients:
18 large white mushrooms
1/4 cup canned fat-free chicken broth
1 shallot or green onion, minced
1/2 cup cooked, cold long-grain white rice
2 teaspoons light mayonnaise
2 or 3 fresh
basil leaves, chopped
2 tablespoons freshly-grated parmesan cheese
1 teaspoon freshly-chopped fresh tarragon
2 teaspoons extra-virgin
olive oil
1/4 teaspoon paprika
Preparation:
Preheat oven to 375 degrees F. Remove the stems from the
mushrooms and chop the stems finely.
In a nonstick frying pan over medium-high heat, bring the
chicken broth to a boil. Add the shallot and mushrooms stems; cook, stirring occasionally,
until the vegetables are tender and most of the liquid has evaporated, about 2 minutes.
In a medium-size bowl, combine the vegetable mixture, rice, mayonnaise,
tarragon, and half the parmesan cheese; set aside.
Using a paper towel, wipe out the frying pan and place over
medium heat. Add the olive oil and mushroom caps; sauté until coated with oil, 20 to 30
seconds.
Remove from pan and arrange the mushroom caps, stem end up, on a baking sheet. Mound about 2 teaspoons of the
prepared vegetable/rice mixture in each mushroom cap. Sprinkle with the remaining parmesan cheese.
NOTE: If made in
advance, cover with plastic wrap and refrigerate for up to 8 hours.
Bake until the cheese is lightly browned and the mushrooms
are tender but still hold their shape, about 10 minutes. To serve, dust each cap lightly
with paprika.
Makes 6 servings (3 each stuffed mushroom caps).
Tarragon-Rice
Stuffed Mushrooms - Nutritional Information
I cannot guarantee the accuracy of the below
information. All information is intended for your general knowledge only and is not a
substitute for medical advice or treatment for specific medical conditions. You should
seek prompt medical care for any specific health issues and consult your physician before
starting a new fitness regimen. |
|
Item |
Amount |
Fat Grams |
Calories |
WW Points |
|
mushrooms,
white |
18 each |
0 |
72 |
1.9 |
|
chicken
broth |
1/4 cup |
.1 |
1.2 |
.5 |
|
shallot |
1 each |
0 |
7.2 |
.6 |
|
rice,
long grain, cooked |
1/2 cup |
.2 |
99.7 |
2.5 |
|
mayonnaise,
light |
2
teaspoons |
1.3 |
16.6 |
.9 |
|
parmesan
cheese |
2
tablespoons |
4 |
46 |
1.7 |
|
olive
oil |
2
teaspoons |
10 |
80 |
2.9 |
|
Recipe
Totals |
|
15.6 |
322.7 |
11 |
Recipe makes 6
servings.
Each Serving Totals - 2.6 Fat
Grams, 53.7 calories, 1.8 WW Points |
| 
