Low Fat Stuffed Mushrooms


1 pound large fresh mushrooms
1/2 pound ground chicken or turkey
1 tablespoon vegetable oil
3 tablespoons green onions (thinly sliced)
1 teaspoon parsley leaves (finely chopped)
1 medium clove garlic (minced)
3 tablespoons bread crumbs
2 tablespoons chicken bouillon
2 tablespoon water
1 egg white, slightly beaten
Salt to taste
Crushed chilies and black pepper to taste


  • Clean and remove steams from mushrooms.
  • Finely chop stems, set aside.
  • Slice green onions.
  • Finely chop parsley leaves.
  • Mix chicken bouillon and water, set aside.
  • In large saucepan heat oil and cook ground chicken until is no longer pink, stirring to separate chicken.
  • Add prepared green onions, minced garlic and mushrooms and cook about 4 minutes.
  • Stir in bread crumbs, parsley, egg white and chicken bouillon mixture, mix well and cook next 5-6 minutes. Spoon of any fat.
  • Taste and adjust seasoning and cook another 1-2 minutes.
  • Preheat oven to 375 F and place foil in the baking pan.
  • Spoon about 2-3 teaspoons stuffing into each mushroom and place on baking pan.
  • Bake 7-10 minutes and serve with green salad.

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