Recipe: Crumb-Crusted Mushrooms with Lemon
Servings: 4 (2 each)
1 ½ tsp light tub margarine
2 slices whole-grain (lowest sodium available), processed into crumbs
4 medium garlic cloves, minced
1 tsp dried Italian seasoning, crumbled
1/8 tsp salt-free lemon pepper
1 tbsp grated lemon zest
8 medium button mushrooms (about 1 ounce each), stems discarded
1/3 cup fat-free plain yogurt
¼ tsp paprika
1 medium lemon, quartered
In a large nonstick skillet, melt the margarine over medium-high heat, swirling to coat the bottom. Add the bread crumbs, garlic, Italian seasoning, and lemon pepper, stirring to combine. Cook for 6 minutes, or until golden brown, stirring frequently. Remove from the heat.
Stir in the lemon zest.
Preheat the oven to 450 degrees. Lightly spray a baking sheet with cooking spray.
In a large bowl, gently stir together the mushrooms and yogurt to coat. Place the mushrooms in a single layer about ¼ inch apart on the baking sheet. Sprinkle wth bread crumb mixture, then with paprika.
Bake for 5 minutes or until heated throat.
Gently transfer the mushrooms to a serving plate. Sprinkle with any bread crumbs remaining on the baking sheet. Garnish with the lemon wedges.
Crumb-Crusted Tomato Slices
Lightly spray a 9-inch square baking pan with cooking spray. Substitute 2 large tomatoes (about 8 ounces each) for the mushrooms. Cut the tomatoes into 4 slices each. Place the tomatoes in the pan. Spoon the yogurt over each slice. Top with crumb toppings. Bake at 450 degrees for 20 minutes or until soft. Garnish with the lemon wedges.
Nutrition Facts per serving (for mushrooms): Calories 69, Total Fat 1.5g, Cholesterol 1mg, Sodium 97mg, Carbohydrates 11g, Fiber 2g, Protein 5 g