55 Fewer Calories
4g Less Fat
1 tablespoon olive oil
1 (10-ounce) package mushrooms, sliced
1 (3.5-ounce) package shiitake mushrooms, stems removed and sliced
2 shallots, finely chopped
1/4 teaspoon salt
1/4 cup dry white wine
1/4 cup shredded reduced-fat Swiss cheese
3 tablespoons light Boursin cheese
12 (9 x 14-inch) sheets frozen phyllo dough, thawed
Preheat oven to 375°F. Spray a large baking sheet with nonstick spray.
Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms, shallots, and salt, and cook, stirring occasionally, until the mushrooms are tender and any liquid is evaporated, about 8 minutes. Add the wine; bring to a boil. Cook, stirring occasionally, until the wine evaporates, 2 – 3 minutes. Transfer the mushroom mixture to a bowl; let cool 10 minutes.
Stir in the Swiss cheese and boursin until well mixed.
Unroll phyllo and stack 12 sheets on a work surface. Take 1 phyllo sheet off the stack and lay it on a large cutting board (keep remaining stack covered with plastic wrap and a damp dish towel to keep them from drying out). Lightly spray phyllo sheet with nonstick spray. Top with another sheet and lightly spray with nonstick spray. Repeat with one more piece of phyllo, lightly spraying with nonstick spray; cut lengthwise in thirds, then cut crosswise in half to make 6 rectangles. Spoon 1 tablespoon filling in the center of each rectangle. Gather the 4 corners of the phyllo over the filling and pinch together forming a bundle. Transfer the bundles to the baking sheet. Repeat with the remaining phyllo sheets and filling, to make a total of 24 bundles in 4 more batches.
Bake until the filling is hot and the phyllo is crisp and browned, 12 – 15 minutes.
Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: About 24 pieces
Per Serving: (2 pieces) 95 Cal; 3 g Protein; 3 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 13 g Carb; 1 g Fiber; 1 g Sugar; 31 mg Calcium; 1 mg Iron; 171 mg Sodium; 3 mg Cholesterol
Test Kitchen Tip: For a prettier presentation, plunge 24 long chive stems in boiling water for just a few seconds. Rinse the chives under cold running water then pat dry with paper towels. Carefully tie one blanched stem in a knot around each bundle. If you can’t find chives, the green tops of scallions will work just as well.
Original recipe courtesy Paula Deen: Crab-Stuffed Mushrooms en Croute
Lightened Up recipe courtesy of Bobby Deen and the Paula Deen Test Kitchen
Bobby Deen is the son of Paula Deen and the brother of Jamie Deen. He is the co-star of The Food Network’s Road Tasted series along with his brother Jamie and the co-author of three best selling cookbooks, The Deen Bros. Cookbook, Take It Easy and Y’all Come Eat.
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