Stuffed Mushrooms #7
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 2 -(up to)
- 1 ts italian seasoning
- 3 garlic minced
- 1 pk (12-oz) whole mushrooms
- 1/2 c minced eggplant (raw)
- 1/4 c italian breadcrumbs (i use
- 1 tb parmesan cheese (fresh
- 1/4 c onion; minced
- Carbohydrate 0.37929679486 g
- Cholesterol 0 mg
- Fat 0.00578525641 g
- Fiber 0.0255480758318332 g
- Protein 0.07379358974 g
- Saturated Fat 0.00100125 g
- Serving Size 1 1 Serving (1g)
- Sodium 0.344999999754 mg
- Sugar 0.353748719028167 g
- Trans Fat 0.00185900641 g
- Calories 2 calories
Date: Sat, 18 May 1996 19:02:25 -0500 From: lisa@magicnet.net (Lisa Folickman) This was posted a while back. I made them and they came out very tasty. Rinse and stem mushrooms. Place mushrooms hole side up on a baking sheet and broil in oven for 6-8 minutes. Turn mushrooms over (insides will be full of liquid) and broil another 5 minutes. Meanwhile, saute eggplant, onion, garlic and italian seasoning in a non-stick pan on medium heat until eggplant is very soft -- about 12-15 minutes. Remove from heat and mix with breadcrumbs and parmesan cheese. Stuff mushroom caps and bake at 375 for 18-20 minutes, or until stuffing looks browned. Enjoy! I made these on Christmas Eve and got rave reviews!! S.M. Brooks FATFREE DIGEST V96 #138 From the Fatfree Vegetarian recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
