The creamy base for the cheese in these stuffed mushrooms is created by an unexpected (but healthful) ingredient: cream of rice. Its smooth texture helps give the impression that you are getting more cheese than you actually are (a good thing, healthwise!). You can find dried grated orange zest in the spice aisle.
4 portobello mushrooms (4 ounces each)
3 tablespoons cream of rice
3/4 cup water
3 tablespoons chopped sun-dried tomatoes (not oil-packed)
1/2 cup shredded fat-free mozzarella cheese
2 tablespoons grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon grated orange peel, fresh or dried
1 Preheat the oven to 450°F. Remove and discard the stems from the mushrooms. Place the mushroom caps, gill-side down, in a baking pan large enough to hold them in a single layer. Add enough water to just cover the bottom of the pan. Cover and bake until the mushrooms are tender, about 10 minutes. Discard any liquid remaining in the pan. Leave the oven on.
2 Meanwhile, in a small bowl, stir the cream of rice into the 3/4 cup of water until smooth. Let stand until thick, about 5 minutes.
3 Stir in the sun-dried tomatoes, 1/4 cup of the mozzarella, the Parmesan, salt, and orange zest.
4 Turn the mushrooms gill-side up and spoon the cream of rice mixture into the cavities. Sprinkle the remaining 1/4 cup of mozzarella over the top. Bake, uncovered, until the cheese has melted and the mixture is piping hot, about 10 minutes. Makes 4 servings
Makes Makes 4 servings servings.
Per mushroom: 87 calories, 1g total fat (0.6g saturated), 5mg cholesterol, 3g dietary fiber, 12g carbohydrate, 9g protein, 314mg sodium.