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| Home -> [Appetizers, Lacto, Microwave, Vegetarian] -> [Stuffed mushrooms (finsand) Recipe] |
Stuffed mushrooms (finsand)
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| Artist: |
_ |
Yield: |
20 |
| Categories: |
Appetizers, Lacto, Microwave, Vegetarian |
Rating: |
0 |
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Ingredients:
| 20
| large | White Mushrooms | | 1/3
| cup | Onion, diced | | 2
| tbsp | Cornflake Crumbs | | 2
| tbsp | Bread Crumbs, fine | | 2
| tbsp | Parmesan Cheese, grated | | 3
| tbsp | Dry Sherry | | | Water | | | Parsley Flakes | | | Salt and Pepper | | | Garlic Powder (optional) |
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Procedures:
| 1 | Wash and clean the mushrooms; then pull off the stems and dice. | | 2 | Place the diced stems and onions in a small bowl, and cover with wax paper. | | 3 | With the microwave on high, cook for 45 seconds. | | 4 | Add the crumbs, cheese, sherry and enough water to moisten the mixture. | | 5 | Season to taste with parsley flakes, salt, pepper and garlic powder. | | 6 | Then spoon the filling into the mushroom caps. | | 7 | Place them around the edge of a large round microwave plate. | | 8 | Cook on medium for 3 minutes, turning the plate every minute for even cooking. | | 9 | Serve hot. | | 10 | One serving: calories: 12 carbohydrates: 3 exchange: negligible |
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