Stuffed Mushrooms with Summer Squash

The Cottage Place Restaurant in Flagstaff has some great recipes for a Cocktail Party in the Tastes & Treasures cookbook. The stuffed mushrooms are easy to make and taste wonderful as an appetizer. Try them on page. 27.

But, I just found a new Stuffed Mushroom recipe that is very good as a side dish from hungry-girl.com. Tried it for dinner last night and it was a hit. Love the low calorie count too.

Stuffed Mushroom With Summer Squash in Foil Pack


2 large portabella mushrooms

1 summer squash (yellow or green), ends removed, finely diced

2 wedges The Laughing Cow Light Original Swiss cheese, room temperature

1/2 tbsp. reduced-fat Parmesan-style grated topping

1/2 tsp. minced garlic

1/2 tsp. dried minced onion

1/8 tsp. salt, or more to taste

Dash ground thyme or more to taste (I used chopped Basil from my garden instead)

Olive oil or nonstick spray
Directions:
Preheat oven to 375 degrees. (I used the BBQ with only the outside burners on)
In a bowl, combine cheese wedges, garlic, onion, salt, and thyme. Mix until smooth. Set aside.
Remove mushroom stems and finely chop. Add chopped stems to the bowl, and set mushroom caps aside. Add squash to the bowl and stir well, until veggies are coated in the cheese mixture. Lay a large piece of heavy-duty foil on a baking sheet. Lightly mist mushroom caps with olive oil nonstick spray, and place next to each other on the foil with the rounded sides down. Spoon veggie-cheese mixture into the mushroom caps -- there will be a lot, so pack it in! Sprinkle with Parm-style topping.
Place another large piece of foil over the caps. Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet. Place baking sheet in the oven and bake for 23 - 25 minutes, until mushrooms are soft and tender.
Allow packet to cool for a few minutes, and then cut to release steam before opening it entirely. (Careful -- steam will be hot.) If you like, season to taste with additional salt and thyme. MAKES 2 large servings.

PER SERVING (1 large stuffed mushroom): 92 calories, 2.75g fat, 447mg sodium, 11.5g carbs, 3.25g fiber, 4g sugars, 6.5g protein -- POINTS® value 1*