Stuffed Low Fat (big) Mushrooms

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 1 teaspoon olive oil
• 12 -16 fresh mushrooms (big mushrooms)
• 14 3/4 ounces creamed corn (1 can)
• 2 tablespoons garlic (minced)
• 3 tablespoons onions (diced)
• 3 tablespoons bacon
• 1/2 cup breadcrumbs (smashed crackers)
• salt (to taste)
• pepper (to taste)

Recipe

• 1 remove stems from mushrooms. scoop out the middle without breaking the cap. keep the mushroom stem scoopings as you can use it for other recipes.
• 2 in a pan, sauteed the chopped stems, onions, mushroom stems (1/2 cup chopped), and garlic in olive oil.
• 3 remove from pan. turn mushrooms side down.
• 4 preheat oven to 350°f.
• 5 open the can of creamed corn. use a strainer to remove the liquids as much as possible.
• 6 take any kind of crackers (i used ritz), place them in a small plastic bag. smash the crackers until resembles breadcrumbs.
• 7 in a medium bowl, combine ingredients in the pan with the strained cream corn, bacon (crumbled real hormel bacon), smashed breadcrumbs.
• 8 fill mushroom caps with mixture.
• 9 place filled mushrooms on a pan, lining it with foil (spray foil with pam, butter, or olive oil).
• 10 bake in over for about 15 minutes.