Pear & Parmesan Stuffed Mushrooms

Makes: about 16 mushrooms

Preparation Time: 10 Minute(s)

Cook Time: 15 Minute(s)

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Ingredients
- 
1 package (16 oz.) white mushrooms
- 
1/4 cup I Can't Believe It's Not Butter!® Spread
- 
1 large pear, peeled, cored and finely chopped
- 
1 large shallot OR 1 small onion, finely chopped
- 
1/4 cup shredded Parmigiano-Reggiano cheese
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1 Tbsp. finely chopped fresh parsley (optional)
- 
1/4 tsp. salt
- 
1/8 tsp. ground black pepper
Instructions

Preheat oven to 400°. Remove and finely chop mushroom stems (about 1-1/4 cups); reserve mushroom caps.

Melt I Can't Believe It's Not Butter!® Spread in 12-inch nonstick skillet over medium-high heat and cook chopped stems, pear and shallot, stirring occasionally, 5 minutes or until tender. Stir in cheese, parsley, salt and pepper*.

Evenly stuff reserved mushroom caps with pear mixture, then arrange on baking sheet. Bake 15 minutes or until mushrooms are tender. Garnish, if desired, with Parmesan cheese shavings.

*TIP: Recipe can be made up to 1 day ahead up to this point. Refrigerate stuffing until ready to bake. Continue as above.

Cost per recipe*: $5.07.

Cost per mushroom*: $0.23.

*Based on average retail prices at national supermarkets.

Nutrition Information per 2-mushroom serving

Calories 80, Calories From Fat 45, Saturated Fat 1.5g, Trans Fat 0g, Total Fat 5g, Cholesterol 0mg, Sodium 170mg, Total Carbohydrates 7g, Sugars 5g, Dietary Fiber 1g, Protein 2g, Vitamin A 6%, Vitamin C 6%, Calcium 4%, Iron 2%