Guest guest Posted February 4, 2002 Report Share Posted February 4, 2002 * Exported from MasterCook * Simply Stuffed Mushrooms Recipe By : Healthful Cooking with Mary Carroll, Star Tribune, 1/31/02 Serving Size : 6 Preparation Time :0:00 Categories : Appetizers And Snacks Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 large white mushrooms 1 teaspoon olive oil 1 small onion -- finely chopped 1 cup whole-wheat bread crumbs -- finely ground 1 tablespoon apple juice 1/4 teaspoon dried marjoram Black pepper 2 tablespoons Parmesan cheese Serves 6. I make plenty of these during the holidays because they freeze beautifully and party guests love them. Best of all, I can serve the leftovers in January. Wash and pat mushrooms dry. Remove stems by wiggling at base (stems should pop out). Chop stems finely and set aside. Heat oil in 10-inch nonstick skillet over medium-high heat. Add onion and cook, stirring, 3 to 4 minutes or until soft. Add mushroom stems and cook until mushrooms begin to exude moisture, about 8 minutes. Add bread crumbs, apple juice, marjoram and pepper and cook 1 minute more. Place caps with open side down on large baking sheet. Broil 2 minutes or until caps wrinkle and exude moisture. Let cool and drain off moisture. Place caps, open side up, on baking sheet. Stuff filling into caps, sprinkle with cheese and broil until golden brown. Nutrition information per serving: Calories 53, Carbohydrates 7 g, Protein 3 g, Fat 2 g, including sat. fat 1 g, Cholesterol 2 mg, Sodium 84 mg, Calcium 40 mg, Dietary fiber 1 g. Diabetic exchanges per serving: 1 vegetable exch., and 1/2 fat exch. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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