Cheddar-stuffed Mushrooms
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Cklive10 | 1 | Servings | |
INGREDIENTS
| 1 | lb | Mushrooms |
| 3/4 | Stick unsalted butter, 6 | |
| tablespoons | ||
| 1/2 | c | Walnuts |
| 1/2 | c | Fresh parsley leaves |
| 1 | Onion | |
| 1 | c | Coarsely grated sharp |
| Cheddar about 4 ounces | ||
| 1/2 | c | Fine fresh bread crumbs |
| 1/4 | t | Salt, or to taste |
INSTRUCTIONS
Preheat oven to 350 degrees. Remove stems from mushrooms and chop stems. Melt butter. With a pastry brush gently brush mushroom caps all over with some melted butter. Arrange caps, stemmed sides up, on a large baking sheet. Lightly toast walnuts and finely chop. Finely chop parsley. Finely chop onion and in a large heavy skillet saute with chopped stems in remaining butter over moderately high heat until mixture is softened. Remove skillet from heat and stir in remaining ingredients. Divide mixture among mushroom caps, mounding it slightly. Mushrooms may be stuffed 4 hours ahead and chilled, covered. Bake mushrooms in middle of oven 20 minutes. Serve mushrooms warm. Yield: about 25 Converted by MC_Buster. Recipe by: COOKING LIVE SHOW #CL9255 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2329
Calories From Fat: 1750
Total Fat: 199.8g
Cholesterol: 394.3mg
Sodium: 3279.3mg
Potassium: 2314.5mg
Carbohydrates: 83.1g
Fiber: 16.5g
Sugar: 21g
Protein: 69.3g