Stuffed Mushrooms Recipe - Cooking Index
Stuffed Mushrooms Recipe - Cooking Index
| 2 lbs | 908g / 32oz | White mushrooms |
| = (medium to large sized) | ||
| 6 | Garlic cloves - minced | |
| 1 | Onion - minced (small) | |
| 3 | Green onions - chopped | |
| 1/8 cup | 18g / 0.6oz | Chopped fresh parsley |
| 3/4 cup | 109g / 3.8oz | Seasoned breadcrumbs |
| 3 | Splashes white or red wine - (to 4) | |
| 1 tablespoon | 15ml | Extra-virgin olive oil |
| 3 tablespoons | 45ml | Grated parmesan cheese - (to 4) |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Pan spray - as needed |
Wash mushrooms, remove stems. Chop stems into small pieces. Saute onions, garlic and mushroom stems in oil until tender. Add parsley, seasoned breadcrumbs and stir.
Remove from heat. Keep mixing. Add olive oil and wine until moist (not wet). Add parmesan cheese and salt and pepper to taste.
Stuff mushrooms with breadcrumb mixture. Put stuffed mushrooms in glass-baking dish (prepared with pan spray). Bake in a 300 degree oven for 20 to 25 minutes. Serve warm.
This recipe yields 8 servings. Serving size: 1/8 of recipe.
Exchanges Per Serving: 1 Vegetable, 1/2 Starch, 1/2 Fat.
Nutrition Facts: Calories - 105; Calories From Fat - 30; Total Fat - 3g; Saturated Fat - 1g; Cholesterol - 3mg; Sodium - 361mg; Total Carbohydrate - 15g; Dietary Fiber - 2g; Sugars - 4g; Protein - 6g; (to taste ingredients not included).
Source:
American Diabetes Association at http://www.diabetes.org
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