It won’t be long now, as the warm weather slowly rolls in the gatherings will begin again, here is a great recipe that was shared with us..
•Nonstick spray coating
•12 large fresh mushrooms, 11/2 to 2 inches in diameter (about 1 pound)
•1 tablespoon olive oil
•1 large tomato, seeded and chopped
•1/4 cup chopped pitted ripe olives
•2 tablespoons fine dry bread crumbs
•2 tablespoons crumbled feta cheese
•2 cloves garlic, minced
•1/2 teaspoon dried oregano, crushed
•1/8 teaspoon salt
•1/8 teaspoon ground black pepper
1. Preheat oven to 425°F. Lightly coat a 15x10x1-inch baking pan with cooking spray; set aside. Clean mushrooms. Remove stems from mushrooms and discard. Brush outsides of mushroom caps lightly with olive oil. Place, stem side down, in prepared pan. Bake for 5 minutes. Drain mushroom caps, stem sides down, on a double thickness of paper towels. Drain all liquid from pan.
2. In a medium bowl stir together tomato, olives, bread crumbs, feta cheese, garlic, oregano, salt, and pepper.
3. Spoon the crumb mixture into mushroom caps. Place the stuffed mushroom caps in the prepared baking pan. Bake mushrooms, uncovered, in the 425°F. oven about 10 minutes or until mushrooms are tender and heated through. Makes 12 mushrooms.
•Calories 35, Total Fat (g)3, Saturated Fat (g)1, Monounsaturated Fat (g)1, Cholesterol (mg)1, Sodium (mg)99, Carbohydrate (g)3, Total Sugar (g)1, Fiber (g)1, Protein (g)2, Vitamin C (DV%)3, Calcium (DV%)2, Iron (DV%)2, Percent Daily Values are based on a 2,000 calorie diet