| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Appetizer |
20 |
Servings |
INGREDIENTS
| 20 |
lg |
Fresh mushrooms |
| 3 |
oz |
Fat-free cream cheese; softened |
| 1/4 |
c |
Green onions; finely chopped |
| 2 |
tb |
Pecans; finely chopped |
| 1/2 |
ts |
Dill weed; fresh |
| 1/2 |
ts |
Worcestershire sauce |
| 1/4 |
ts |
Salt |
|
ds |
Hot pepper sauce |
| 6 1/2 |
oz |
Pink salmon; canned, boneless & skinless |
INSTRUCTIONS
From: Barbara Schmidt <smgin2@SPRYNET.COM>
Date: Thu, 18 Jul 1996 10:27:04 -0700
Recipe By: bjs
Clean mushrooms and remove stems. Place half the mushroom caps, stem side
up, around edge of microwave safe plate. Cover with waxed paper, cook on
HIGH for 2 to 4 minutes or till almost tender. Invert on paper towels.
Repeat with remaining caps. Mix remaining ingredients together and spoon on
to mushrooms. Serve. Makes 20 single servings. Per stuffed mushroom, 24.5
calories, 0.9 g fat.
EAT-L Digest 17 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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