Guest guest Posted November 1, 1999 Report Share Posted November 1, 1999 * Exported from MasterCook * Wild Mushroom Stuffing Recipe By : adapted from Weight Watchers Magazine, Nov-Dec 1997 Serving Size : 12 Preparation Time :0:00 Categories : Sides Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup reduced calorie stick margarine 1 pound assorted fresh wild mushrooms -- chopped --such as shiitake, crimini and oyster 2 cups chopped onion 1 1/2 cups chopped celery 1 cup chopped red bell pepper 2 1/2 teaspoons rubbed sage 3/4 teaspoon salt 1/2 teaspoon pepper 1 16 oz loaf day-old French bread -- cut into 1/2 " cubes 2 1/4 cups imitation chicken broth nonstick cooking spray 1. Preheat oven to 325°F. 2. Melt margarine in a large nonstick skillet over medium-high heat. Add mushrooms and next 3 ingredients; sauté 7 minutes. Remove from heat; stir in sage, salt, and pepper. 3. Combine mushroom mixture and bread cubes; gradually add broth, tossing gently to coat. Spoon mixture into a 13 x 9 inch baking dish coated with cooking spray. Cover and bake at 325° for 30 minutes. Uncover and bake an additional 20 minutes. Yield: 12 servings (serving size: 1 cup). Selections: 1 FR/V, 1 FA, 1 B; Points: 3. Per serving: CAL 162 (19 % from fat); PRO 6.1 g; FAT 3.5 g (SAT 0.6 g); CARB 26.5 g; FIB 2.4 g; CHOL 1 mg; IRON 1.6 mg; SOD 450 mg; CALC 33 mg. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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