| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Italian1 |
1 |
servings |
INGREDIENTS
| 2 |
lb |
Large mushrooms; (about 40) |
| 1/2 |
c |
Grated Romano cheese |
| 3/4 |
c |
Dry bread crumbs |
| 1/2 |
c |
Grated onion |
| 2 |
|
Cloves garlic; minced |
| 3 |
tb |
Minced parsley |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Freshly ground black pepper |
| 1/2 |
ts |
Oregano |
| 3/4 |
c |
Olive oil |
INSTRUCTIONS
Wash but do not peel mushrooms. Remove stems and chop. Mix all
ingredients except mushrooms and oil. Stuff mushroom caps. Pour a
little oil into baking pan; arrange mushrooms in pan. Pour remaining
oil over each one. Bake at 350F for 25 minutes. Serve.
Per serving: 2017 Calories (kcal); 182g Total Fat; (80% calories from
fat); 30g Protein; 71g Carbohydrate; 58mg Cholesterol; 3512mg Sodium
Food Exchanges: 4 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0
Fruit; 35 Fat; 0 Other Carbohydrates
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