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CATEGORY CUISINE TAG YIELD
Dairy Italian Mushrooms 2 Servings

INGREDIENTS

12 ounces total
1 T Minced fresh parsley
1 T Lemon juice
2 t Olive oil
1 t Dried Italian seasoning
1/4 t Pepper
1/4 c Dry white wine
1 c Sliced zucchini, 1/4 inch
1 c Sliced yellow squash, 1/4
1/2 c Sliced red onion, 1/4 inch
2 Tomato, 1/4 inch thick
1/4 c Crumbled goat cheese

INSTRUCTIONS

Remove stems; remove brown gills from the undersides of mushrooms
using a spoon. Combine mushroom caps and next 5 ingredients  (mushrooms
through pepper) in a large zip-top plastic bag; seal.  Marinate 30
minutes; remove mushrooms from bag, reserving marinade.  Preheat oven
to 425 oF. Place mushrooms and wine in a shallow baking  dish. Bake at
425 oF for 10 minutes or until mushrooms are soft.  Place zucchini,
yellow squash, and onions on a baking sheet; brush  with reserved
marinade. Bake at 425 oF for 10 minutes or until  slightly soft. Place
2 mushrooms, gill sides up, on a baking sheet;  divide baked vegeta
bles evenly between each mushroom. Top each with  a tomato slice, 2
tablesp oons cheese, and a mushroom. Bake at 425 oF  for 10 minutes or
until thorou ghly heated.  Yield: 2 servings.  CALORIES 164 (47 % from
fat); FAT 8.6 g (sat 2.9 g, mono 4 g, poly  0.9 g); PROTEIN 7.8 g; CARB
18.4 g; FIBER 4.7 g; CHOL 13 mg; IRON 4.1  mg; SODIUM 17 4    mg;
CALCIUM 136 g.  Recipe by: Cooking Light Magazine, July 1997  Posted to
MC-Recipe Digest by P&S Gruenwald <sitm@ne.infi.net> on Apr  03, 1998

A Message from our Provider:

“Jesus, what happened to your hands?#Little girl”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 128
Calories From Fat: 70
Total Fat: 8g
Cholesterol: 0mg
Sodium: 53mg
Potassium: 220.2mg
Carbohydrates: 8.4g
Fiber: 1g
Sugar: 2g
Protein: 1.6g


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