PER SERVING (1/2 of recipe, 1 large mushroom): 174 calories, 6g fat, 732mg sodium, 7.5g carbs, 1g fiber, 3.5g sugars, 21g protein -- PointsPlus® value 4*

Breakfast invaded dinner a long time ago -- now stuffed mushrooms are moving into the a.m.! This is one tasty takeover...

2 large portabella mushrooms, stems chopped and reserved
2 slices center-cut bacon or turkey bacon
1 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 tsp. dried minced onion
1/4 tsp. chopped garlic
1/8 tsp. salt
Dash black pepper
1 wedge The Laughing Cow Light Creamy Swiss cheese, room temperature
1/4 cup shredded reduced-fat cheddar cheese
Optional topping: chopped chives

Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.

Place mushroom caps on the sheet, rounded sides down. Bake until tender, 16 - 18 minutes. Leave oven on.

Meanwhile, prepare bacon in a skillet or in the microwave. (Refer to package for cook time and temperature.)

In a medium bowl, whisk egg substitute, onion, garlic, salt, and pepper.

Bring a skillet sprayed with nonstick spray to medium heat. Cook and stir chopped mushroom stems until softened, 3 - 4 minutes. Add egg mixture and scramble until fully cooked, 3 - 4 minutes.

Break bacon and cheese wedge into pieces and add to the skillet. Continue to scramble until cheese has melted and is evenly mixed, about 1 minute.

Blot away excess moisture from mushroom caps. Divide egg mixture between the caps and sprinkle with shredded cheese. Bake until shredded cheese has melted, 2 - 3 minutes. Eat!


*The PointsPlus® and SmartPoints® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe, or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark and SmartPoints® trademark.

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