Baked Stuffed Mushrooms (makes 24 servings)

Ingredients:


24 large white button mushrooms      
½ cup freshly grated Parmesan cheese
2 tablespoons olive oil
¼ teaspoon chipotle chili powder
½ small red onion, minced      
Kosher salt and fresh ground black pepper
2 gloves garlic, minced      
1 cup fresh parsley leaves, minced
2 tablespoons unsalted butter, cut into 1/8-inch cubes
2/3 cup panko breadcrumbs
¼ cup dry white wine



Directions:


Preheat the oven to 435 degrees F. Use a paring knife to gently carve the stem out of each mushroom cap. Finely chop the stems and set aside. Arrange the prepared caps, open-side up, in a 13-by-9-inch baking dish and set aside. Heat the olive oil in a large sauté pan over medium. Add onion and garlic and cook, stirring occasionally, for 3 to 5 minutes or until soft. Add chopped mushrooms and cook for 5 minutes more. Remove from heat and let come to room temperature. Add parsley, breadcrumbs, Parmesan, chili powder, salt and pepper to the mushroom mixture; toss to combine. Add a heaping teaspoon of the filling to each mushroom cap in the baking dish. Top each filled mushroom cap with a few of the cubes of butter. Combine wine and ½ cup water in a measuring cup. Pour into the bottom of the dish containing the mushrooms. Bake for 25 minutes, until the stuffing starts to turn brown.



Nutrition Information:


Serving size: 1 mushroom
Calories: 41 calories
Fat: 3g fat
Protein: 1g
Carbohydrates: 3g
Fiber: N/A