- Preheat oven to 350°F. Coat a 15 1/2x10 1/2x1-inch baking pan with nonstick cooking spray. Remove and discard stems from mushrooms; reserve caps.
- For the filling, in a large skillet cook beef, celery, onion, green onions, seasoned salt, and garlic until meat is browned and vegetables are tender; drain fat. Stir in breadcrumbs, Romano, milk and parsley.
- Spoon filling into mushroom caps. Place stuffed mushrooms in baking pan. Add 1/4-inch water to pan, if desired. Bake 10 to 15 minutes or until heated through and mushrooms are tender. Serve immediately.
View all nutritional information
Calories 45, Calories Fat 13, Total Fat 1g, Saturated Fat 0g, Cholesterol 11mg, Sodium 142mg, Carbohydrate 2g, Protein 5g
|Calories (fat) extra||30|
|Total Fat (extra)||2|
|Saturated Fat (extra)||4|
|Vitamin A (extra)||2|
|Vitamin C (extra)||2|