** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
3. Bring a large pot of water to boil and add mushrooms.
4. Cook for a couple minutes or until they start to shrink. Drain and place the mushrooms into a pan of cold water for a minute to stop cooking. Drain mushrooms.
5. Preheat oven to 350F.
6. In a large non-stick saute pan, saute the onions, mushroom stems, garlic and celery in the wine.
7. When vegetables are tender, add the carrot and herbs. Add bread crumbs and mix well.
8. Add salt/pep and adjust seasonings to taste.
9. Fill mushrooms with a heaping tablespoon of the mixture, place on a lightly sprayed baking sheet and cook for 10-12 minutes or until lightly browned on top.
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Dietary Notes:
This recipe is low-fat with 2.4g per serving, low-saturated fat with 0.6g per serving and low-cholesterol with 0mg per serving
This recipe is a good source of Vitamin A with 13% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Mushroom, Sulfites, Garlic, Alcohol, Celery, Onion allergies.