These are so good that nobody will even know that they are dairy free!
32 large mushrooms
6 slices bacon, finely chopped
2 cloves garlic, finely chopped
1/2 medium onion, finely chopped
1 tsp fresh thyme
2 slices sara lee 45 calories and delightful 100% whole wheat with honey bread
4 oz follow your heart vegan gourmet monterey jack cheese, shredded
Remove the stems from the mushrooms.
Finely chop the stems.
In a skillet begin frying the finely chopped bacon until the fat begins to render.
Add the chopped mushrooms, onions, garlic and thyme.
Saute until the onions are soft.
Turn the 2 slices of bread into breadcrumbs by processing in a food processor (they should be soft).
Add the breadcrumbs and the shredded cheese to the cooled sauted mixture.
Lightly spray a baking sheet and preheat the oven to 375.
Stuff the mushroom caps with the mixture.
Bake for 10 to 15 minutes or until the mushroom cap is tender and the cheese is slightly melted.
Makes 32 servings of 1 mushroom cap each.
Fat: 1.9 g
Carbs: 2.1 g
Dietary Fiber: 0.9 g
Protein: 1.7 g