Egg Stuffed Mushrooms
Submitted by: Nakia Hays
Serving Size: 8
Nutritional Information: 119 calories, 10g fat, 3g saturated fat, 118mg cholesterol, 175mg sodium, 1g carbohydrate, 0g fiber, 7g protein
|2 cups||fresh mushrooms|
|2 tablespoons||olive oil|
|4 strips||bacon, cooked and diced|
|1/2 cups||low-fat cheddar cheese, shredded|
|1 tablespoons||nonfat milk|
- Pull the stems out of mushrooms and scoop out mushroom gills without tearing the caps, set gills aside.
- In a skillet, saute mushroom caps in olive oil until brown. In a microwavable bowl, beat eggs and milk; mix in bacon and mushroom gills.
- Microwave egg mixture for 2 minutes; or until there''s no visible liquid, stirring every 30 seconds.
- Stuff the egg mixture into the cap of the mushrooms. Sprinkle cheese over the eggs. Heat in microwave until cheese is melted.