Stuffing Stuffed Mushrooms
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- olive oil
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1 tablespoon olive oil (optional)
- 1 large egg, lightly beaten
- Carbohydrate 18 g(6%)
- Cholesterol 41 mg(14%)
- Fat 13 g(20%)
- Fiber 3 g(11%)
- Protein 9 g(19%)
- Saturated Fat 4 g(21%)
- Sodium 461 mg(19%)
- Calories 219
Preparation Preheat oven to 400°F. Break up stuffing into bowl. Add 3/4 cup cheese, egg, parsley, basil, and green onions; mix well. If mixture seems dry, add 1 tablespoon olive oil to moisten. Season with salt and pepper. Scoop out center of mushroom caps using small spoon. Fill each mushroom with stuffing; place on rimmed baking sheet. Drizzle with olive oil and sprinkle with remaining 1/4 cup cheese. Bake until stuffing is golden brown on top, about 15 minutes. Serve hot or at room temperature. (Can be made 2 hours ahead. Let stand covered at room temperature.)
Preparation Preheat oven to 400°F. Break up stuffing into bowl. Add 3/4 cup cheese, egg, parsley, basil, and green onions; mix well. If mixture seems dry, add 1 tablespoon olive oil to moisten. Season with salt and pepper. Scoop out center of mushroom caps using small spoon. Fill each mushroom with stuffing; place on rimmed baking sheet. Drizzle with olive oil and sprinkle with remaining 1/4 cup cheese. Bake until stuffing is golden brown on top, about 15 minutes. Serve hot or at room temperature. (Can be made 2 hours ahead. Let stand covered at room temperature.)
