Recipe: Stacked Mushroom Nachos (using refried beans)
Appetizers and SnacksSTACKED MUSHROOM NACHOS
16 large fresh mushrooms, stems removed
Olive oil spray
1/4 teaspoon chili powder
1/2 cup fat-free refried beans
8 cherry tomatoes, quartered
1/3 cup fat-free or reduced-fat shredded Cheddar cheese
16 black olive slices
Preheat oven to 350 degrees F.
Put mushrooms stem side down on a nonstick baking sheet. Lightly spray tops with olive oil spray. Sprinkle with chili powder. Turn mushrooms over.
Spread 1 teaspoon beans over cavity of each mushroom. Place a cherry tomato cut side up on beans; slightly press tomato into beans to secure it. Sprinkle with cheese and top with olive slices.
Bake for 10 minutes, or until warmed through.
Makes 8 servings; 2 nachos per serving
PER SERVING: Calories 31, Protein 3 g, Carbohydrates 0 mg, Cholesterol 0 mg, Total Fat 0 g, Saturated 0 g, Polyunsaturated 0 g, Monounsaturated 0 g, Fiber 1 g, Sodium 95 mg
Source: American Heart Association Meals in Minutes by The American Heart Association
16 large fresh mushrooms, stems removed
Olive oil spray
1/4 teaspoon chili powder
1/2 cup fat-free refried beans
8 cherry tomatoes, quartered
1/3 cup fat-free or reduced-fat shredded Cheddar cheese
16 black olive slices
Preheat oven to 350 degrees F.
Put mushrooms stem side down on a nonstick baking sheet. Lightly spray tops with olive oil spray. Sprinkle with chili powder. Turn mushrooms over.
Spread 1 teaspoon beans over cavity of each mushroom. Place a cherry tomato cut side up on beans; slightly press tomato into beans to secure it. Sprinkle with cheese and top with olive slices.
Bake for 10 minutes, or until warmed through.
Makes 8 servings; 2 nachos per serving
PER SERVING: Calories 31, Protein 3 g, Carbohydrates 0 mg, Cholesterol 0 mg, Total Fat 0 g, Saturated 0 g, Polyunsaturated 0 g, Monounsaturated 0 g, Fiber 1 g, Sodium 95 mg
Source: American Heart Association Meals in Minutes by The American Heart Association
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