WW Points: 0
32 large fresh mushrooms
vegetable cooking spray
3 tablespoons finely chopped celery
1/2 cup minced apple
2 tablespoons dry fine breadcrumbs
1 tablespoon chopped fresh parsley
2 tablespoons finely chopped walnuts — toasted
1 tablespoon crumbled blue cheese
2 teaspoons lemon juice
Clean mushrooms with damp paper towels. Remove stems; finely chop 1/3 cup of stems, reserving remaining stems for another use. Set mushroom caps aside.
Coat a small skillet with cooking spray; place over medium-high heat until hot. Add 1/3 cup reserved chopped mushroom stems and celery; saute 2 minutes or until tender. Combine celery mix, apple and next 5 ingredients in a small bowl; stir well. Spoon 1-1/2 teaspoons apple mix into each reserved mushroom cap. Place mushrooms in a 15×10″ jelly roll pan. Bake at 350F for 15 minutes.
Per Serving: 11 Calories; trace Fat (32.0% calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 9mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat.