STUFFED MUSHROOMS - from the kitchen of Shari
I have been making these for years and they are always very popular.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
bake
side dish
appetizers
white meat free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 6 tablespoons butter
- 1/3 cup bread crumbs
- 1/4 cup walnuts chopped
- 20 ea mushrooms large, white, fresh
- 2 ea shallots chopped (or leeks)
- 1/4 cup parmesan grated, not shredded
- 2 tablespoons white wine dry
- Carbohydrate 16.9837172724589 g
- Cholesterol 45.7546875196215 mg
- Fat 22.6862214092926 g
- Fiber 1.83539961032569 g
- Protein 7.04135567516403 g
- Saturated Fat 11.3482263966401 g
- Serving Size 1 1 Serving (170g)
- Sodium 198.007809172699 mg
- Sugar 15.1483176621332 g
- Trans Fat 1.88678728462421 g
- Calories 286 calories
Preparation time: 1/2 hour. Preheat oven to 375?. Wash and remove stems from Mushrooms. Save the stems. Chop up the stems into small pieces. Put the chopped up stems and chopped shallots or leeks in a small saute pan and saute them with 2 tablespoons of the butter until the shallots are soft. Remove from heat and add bread crumbs, walnuts, parmesan cheese and white wine - mix thoroughly. Stuff mushroom caps with this mixture. Drizzle the top of mushrooms with 4 tablespoons of melted butter. Bake at 375? for 15 minutes. Serve hot. Everybody loves these - AND they are so fast and easy to make!
