Dried-tomato-stuffed Mushrooms
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | April 1994 | 1 | Servings | |
INGREDIENTS
| 6 | Mushrooms, about 6 ounces | |
| stems reserved | ||
| 2 | Scallions, chopped fine | |
| 1 | T | Unsalted butter |
| 1 | T | Minced drained bottled dried |
| tomatoes | ||
| 1 | T | Fine dry bread crumbs |
| 2 | T | Freshly grated Parmesan |
| cheese |
INSTRUCTIONS
Preheat oven to 400F. and lightly grease baking dish. Chop reserved mushroom stems fine. In a heavy skillet cook chopped stems and scallion in butter over moderately low heat, stirring, until stems are very tender. Stir in tomatoes, bread crumbs, 1 tablespoon of cheese, and salt and pepper to taste. Divide mixture among mushroom caps, mounding it slightly, and sprinkle with remaining tablespoon cheese. Arrange mushrooms in prepared baking dish and bake 12 minutes. Serves 2. Gourmet April 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1004
Calories From Fat: 568
Total Fat: 64.7g
Cholesterol: 189mg
Sodium: 2831.3mg
Potassium: 1589.5mg
Carbohydrates: 29.4g
Fiber: 5.7g
Sugar: 12.2g
Protein: 81.2g