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Ingredients20 m servings 66 cals
Original recipe yields 4 servings (4 stuffed mushrooms)
- Preheat oven to 425 degrees F (220 degrees C). Grease a sheet of aluminum foil.
- Arrange mushrooms onto a sheet of aluminum foil with the hollow side facing upward. Spoon 1/2 teaspoon garlic flakes into each mushroom cap. Top each garlic portion with 1 teaspoon tomato paste; season with salt. Lie half a cheese slice atop each mushroom cap.
- Bake in preheated oven until the cheese is slightly browned, about 10 minutes.
- Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 66 calories; 4.5 g fat; 3 g carbohydrates; 4.2 g protein; 13 mg cholesterol; 297 mg sodium. Full nutrition
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