| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Appetizer |
20 |
Servings |
INGREDIENTS
| 20 |
lg |
White mushrooms |
| 1/3 |
c |
Onion; diced |
| 2 |
tb |
Cornflake crumbs |
| 2 |
tb |
Bread crumbs; fine |
| 2 |
tb |
Parmesan cheese; grated |
| 3 |
tb |
Dry sherry |
|
|
Water |
|
|
Parsley flakes |
|
|
Salt and pepper |
|
|
Garlic powder (optional) |
INSTRUCTIONS
Date: 27 Apr 96 22:29:18 EDT
From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
Wash and clean the mushrooms; then pull off the stems and dice. Place the
diced stems and onions in a small bowl, and cover with wax paper. With the
microwave on HIGH, cook for 45 seconds. Add the crumbs, cheese, sherry and
enough water to moisten the mixture. Season to taste with parsley flakes,
salt, pepper and garlic powder. Then spoon the filling into the mushroom
caps. Place them around the edge of a large round microwave plate. Cook
on MEDIUM for 3 minutes, turning the plate every minute for even cooking.
Serve hot.
One Serving: Calories: 12 Carbohydrates: 3 Exchange: negligible
Source: Diabetic Microwave Cookbook, by Mary Jane Finsand Sterling
Publishing (1989), ISBN 0-8069-6957-1,ISBN 0-8069-6960-1 (pbk.) Shared by:
Norman R. Brown
MM-RECIPES@IDISCOVER.NET
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