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Stuffed Mushrooms

1 Lb. Large Firm Mushrooms
1 teas. Watkins Original Grapeseed Oil
1 Tbsp. Watkins Onion Flakes
6 Oz. Fat-Free Cream Cheese, softened
3 Tbsp. Fresh Grated Parmesan Cheese

Remove stems from mushrooms and set aside. Sauté mushroom caps in 1 teas. oil for 3 minutes. Remove caps and set on a tray. Chop mushroom stems and sauté them in remaining oil and juice from mushrooms. Add the onion flakes and cook until mixture is soft and golden. Remove mixture from heat. Stir in cream cheese and Parmesan. Fill each mushroom with small baking sheet and broil until filling bubbles. Cool slightly before serving.

Nutritional Analysis: Yield: 18 filled mushrooms, 1 serving = 3 mushrooms, Per Serving: 70 Cal; 2 g Fat; 5g Carbohydrate; 7g Protein; 7mg Cholesterol; 230mg Sodium

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