Basil and Olive–Stuffed Mushrooms

2
2
2
Smartpoints value per serving
Total Time
32 min
Prep
7 min
Cook
25 min
Serves
6
Difficulty
Easy
In this recipe we don’t recommend substituting dried basil for fresh—it just doesn’t cut it. If you can’t find fresh basil, use chopped flat-leaf parsley instead.

Ingredients

dried plain breadcrumbs

cup(s), plain variety

basil

¼ cup(s), fresh, chopped

olive(s)

5 medium, oil-cured black variety, pitted and chopped (about 1 tablespoon)

grated Parmesan cheese

1 Tbsp

canned chicken broth

1 Tbsp, low-sodium or dry white wine

olive oil

1 Tbsp

cremini mushroom(s)

12 medium, (about 1⁄2 pound), stems discarded

button mushrooms

1 cup(s)

Instructions

  1. Preheat the oven to 400°F. Spray a nonstick 10 x 15-inch jelly-roll pan with nonstick spray.
  2. Combine the bread crumbs, basil, olives, cheese, broth, and oil in a medium bowl.
  3. Place the mushroom caps on the jelly-roll pan. Fill the cavity of each mushroom with the crumb mixture, mounding it slightly. Lightly spray with nonstick spray. Bake until the mushrooms are tender and the crumbs are browned, about 25 minutes. Serve hot. Yields 2 stuffed mushrooms per serving.

Notes

Lifetime member Lori created these delicious mushrooms when a friend gave her a bunch of fragrant fresh basil. We often say you can substitute dried herbs for fresh, at the ratio of 1 tablespoon fresh to 1 teaspoon dried.

A happier, healthier you starts here