{à table: stuffed mushrooms}

I said that I would post on this little side dish HERE, and so...before the weeks pass too long, I thought I should make good with my promise.  Often times, I put so much effort into a main dish, that the side dishes get neglected.  Well, not this night!!  I was craving mushrooms (as usual) and when I came across the below recipe, there was no question what we'd be having for dinner.  And get this...these satisfying, figure friendly, stuffed mushrooms don't even use butter!!

Serves 4 - Calories 63

What you need...

1 box (10 oz) white mushrooms, cleaned

4 scallions, trimmed and thinly sliced

1 tbsp olive oil

1/4 tsp salt

1/4 tsp pepper

2 tbsp panko bread crumbs (I used garlic + herb flavored) 

1 tbsp freshly grated Parmesan cheese

1. Preheat the oven to 400 degrees.  Line a large rimmed baking sheet with aluminum foil.

2. Pop the stems off the mushrooms and chop; arrange the mushroom caps in a single layer on the prepared pan.  Reserve 2 tbsp of the scallions for garnish.  Heat the oil in a large skillet over medium-high heat.  Add the scallions and cook, stirring, until fragrant, about 1 minute. Add the chopped mushroom stems, salt, and pepper, and cook, stirring, until tender, about 5 minutes.  Remove from the heat and cool slightly.

3. Divide the mushroom stem mixture amoung the mushroom caps.  Combine the panko and Parmesan and press the crumbs gentl into the mushroom stem mixture.  Bake until the mushrooms are tender and the topping is golden brown, about 30 minutes.  Garnish with the reserved scallions and serve.

Happy Foodie Friday!!!  Enjoy your weekend and don't forget to pay a little attention to your side dishes. :)

Xx,

Naphtali

{recipe via CYT}