Hazelnut-Stuffed Mushrooms

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* Exported from MasterCook *

 

Hazelnut-Stuffed Mushrooms

 

Recipe By : Vegetarian Celebrations by Nava Atlas, page 236

Serving Size : 8 Preparation Time :0:00

Categories : Appetizers And Snacks Vegetables

Vegetarian Celebrations

 

Amount Measure Ingredient -- Preparation Method

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24 large white mushrooms

1 tablespoon reduced-fat margarine

1/3 cup finely round hazelnuts

2 tablespoons wheat germ

2 teaspoons grated fresh Parmesan cheese -- optional

1 tablespoon finely minced chives or scallion

1 tablespoon finely minced fresh parsley

1/2 teaspoon teriyaki sauce -- or to taste

1/4 teaspoon garlic powder

salt and freshly ground pepper -- to taste

curly parsley -- for garnish

 

Makes 2 dozen or 8 to 12 servings

 

I remember reading an aphorism once, attributed to whom I can't recall,

that stated, Life is too short to stuff mushrooms. One can make an

argument for that viewpoint, perhaps, but honestly, stuffing a couple dozen

mushrooms is not really a lot of work and it produces a perennially

pleasing appetizer.

 

Preheat the oven to 350 degrees.

 

Wipe the mushrooms clean and carefully remove the stems. Arrange the caps,

cut side up, on a lightly oiled baking sheet. Trim stems of their rough

bottoms and chop them very fine.

 

Heat the margarine in a small skillet and sauté the chopped stems over

medium-low heat until they have lost their raw quality. Remove from the

heat and stir in the remaining ingredients except garnish.

 

Stuff the mushroom caps with the mixture from the skillet. Cover the

baking sheet loosely with foil. Bake, covered, for 10 minutes, then

uncover and bake for another 5 minutes. Transfer to a platter and garnish

with curly parsley Serve warm.

 

Calories: 54, Carbohydrate: 3, Total fat: 3 g, Cholesterol: 0 g, Protein: 2

Sodium: 31 mg

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