Mexican Stuffed Mushrooms
4
Points®
1 serving
Items
Cremini mushroom
8 medium, caps
Table salt
1 pinch(es)
Black pepper
1 pinch(es)
Cooking spray
2 spray(s)
Shallot
1 small, minced
Poblano pepper
½ medium, finely chopped
Jarred minced garlic
½ tsp
Ground cumin
½ tsp
Kosher salt
¼ tsp
Baked low fat tortilla chips
5 chip(s), crushed
Weight Watchers Reduced-fat Mexican style shredded cheese
5 Tbsp
Cilantro
½ Tbsp, chopped
Hot sauce
1 splash(es)
How to Prepare
Preheat broiler. Place mushrooms on a foil-lined pan and season to taste; broil until softened, 3-5 minutes. Coat a small nonstick skillet with cooking spray and set over medium heat; cook shallot and poblano, stirring often, 5 minutes. Remove skillet from heat; stir in garlic, cumin, salt and tortilla chips. Divide mixture evenly in mushrooms; sprinkle with cheese. Return to broiler to melt cheese, 1 minute. Serve topped with cilantro and hot sauce (or stir these into the mixture with the garlic).Yields: 8 stuffed mushrooms
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