Prep: 15 minutes; Cook: 21 minutesLeftover bread is used by resourceful Italian cooks to make stuffing for vegetables and meats that will be served at another meal. Look for large button mushrooms suitable for stuffing.

Kelley Wilton
Recipe by Oxmoor House June 2006

Gallery

Recipe Summary test

Yield:
12 servings (serving size: 1 mushroom)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

    Advertisement
  • Remove stems from mushrooms; finely chop stems. Sprinkle salt evenly over mushrooms.

  • Melt butter in a large nonstick skillet over medium-high heat; add oil. Add mushroom stems, onion, and garlic; sauté 4 minutes or until onion is tender. Add wine; cook 2 minutes or until liquid evaporates. Remove from heat; stir in breadcrumbs and next 3 ingredients.

  • Spoon about 2 tablespoons stuffing mixture into each mushroom cap. Place mushrooms on a baking sheet coated with cooking spray; lightly coat each mushroom with cooking spray. Bake at 350° for 14 minutes or until mushrooms are tender and stuffing is lightly browned. Serve immediately.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

48 calories; fat 2.9g; saturated fat 1.1g; protein 2.3g; carbohydrates 3.8g; fiber 0.6g; cholesterol 5mg; iron 0.4mg; sodium 163mg; calcium 33mg.
Advertisement