Stuffed Low Fat (Big) Mushrooms

1. 1

   Remove stems from mushrooms.

2. 2

   Scoop out the middle without breaking the cap.

3. 3

   Keep the mushroom stem scoopings as you can use it for other recipes.

4. 4

   In a pan, sauteed the chopped stems, onions, mushroom stems (1/2 cup chopped), and garlic in olive oil.

5. 5

   Remove from pan.

6. 6

   Turn mushrooms side down.

7. 7

   Preheat oven to 350F.

8. 8

   Open the can of creamed corn.

9. 9

   Use a strainer to remove the liquids as much as possible.

10. 10

    Take any kind of crackers (I used Ritz), place them in a small plastic bag.

11. 11

    Smash the crackers until resembles breadcrumbs.

12. 12

    In a medium bowl, combine ingredients in the pan with the strained cream corn, bacon (Crumbled Real Hormel Bacon), smashed breadcrumbs.

13. 13

    Fill mushroom caps with mixture.

14. 14

    Place filled mushrooms on a pan, lining it with foil (spray foil with Pam, butter, or olive oil).

15. 15

    Bake in over for about 15 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.