Stacked Mushroom Nachos
- 16 large fresh button mushrooms, stems discarded
- Olive oil spray
- 1/4 teaspoon chili powder
- 1/3 cup fat-free refried beans
- 4 cherry tomatoes, quartered
- 1/3 cup shredded low-fat Cheddar cheese (about 1 1/2 ounces)
- 16 black olive slices
- Preheat the oven to 350F.
- Put the mushrooms with the rounded sides up on a large nonstick baking sheet.
- Lightly spray the tops with olive oil spray.
- Sprinkle with the chili powder.
- Turn the mushrooms over.
- Spread 1 teaspoon beans over the cavity of each mushroom.
- Place a cherry tomato quarter with the cut side up on the beans.
- Slightly press the tomato into the beans to secure it.
- Sprinkle with the Cheddar.
- Top with the olive slices.
- Bake for 10 minutes, or until warm.
- (Per Serving)
- Calories: 31
- Total Fat: 1.0g
- Saturated: 0.5g
- Trans: 0.0g
- Polyunsaturated: 0.0g
- Monounsaturated: 0.5g
- Cholesterol: 1mg
- Sodium: 102mg
- Carbohydrates: 4g
- Fiber: 1g
- Sugars: 1g
- Protein: 3g
- Dietary Exchanges
- 1/2 Very Lean Meat
button mushrooms, olive oil spray, chili powder, beans, tomatoes, cheddar cheese, black olive slices
Taken from www.epicurious.com/recipes/food/views/stacked-mushroom-nachos-375583 (may not work)