![\"\"](\"https:\/\/healthyaging.net\/magazine\/wp-content\/uploads\/2019\/04\/stuffed-mushrooms-700.jpg\")
Bruschetta-Stuffed Mushrooms<\/h3>\n
Makes 7 servings<\/p>\n
- \n
- 1 pint grape tomatoes<\/li>\n
- 2 teaspoons olive oil<\/li>\n
- 2 cloves garlic, chopped<\/li>\n
- 2 teaspoon dried basil<\/li>\n
- 1\/3 cup 2% mozzarella cheese<\/li>\n
- 2 tablespoons freshly grated Parmesan cheese<\/li>\n
- 1 (14-oz) pack stuffer (larger) mushrooms<\/li>\n
- 1 tablespoon balsamic vinegar<\/li>\n<\/ul>\n
Cut tomatoes into quarters. Set aside.<\/p>\n
In a skillet, heat olive oil and add garlic. Saut\u00e9 garlic for about 1 minute. Add tomatoes and continue to saut\u00e9 for about 4 minutes. Remove from heat and stir in basil and both cheeses.<\/p>\n
Remove stems from mushrooms and fill with tomato mixture. Bake in oven for 15 minutes at 350\u00b0F. Let cool slightly and drizzle with balsamic vinegar. Serve warm.<\/p>\n
Choices\/Exchanges\n1 Nonstarchy Vegetable, 1\/2 Fat\nBasic Nutritional Values\nCalories 50\nCalories from Fat 25\nTotal Fat 3.0 g\nSaturated Fat 1.0 g\nTrans Fat 0.0 g\nCholesterol 3 mg\nSodium 55 mg\nPotassium 270 mg\nTotal Carbohydrate 4 g\nDietary Fiber 1 g\nSugars 2 g\nProtein 4 g\nPhosphorus 85 mg\n<\/div>\n