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Fresh Stuffed Mushrooms
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Rating: 4.2/5 (36 votes cast)

Meal Type: Appetizer
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven, Stove
Difficulty: Easy
Cuisine: American
     Serving Size: 5 - Change
Nutritional Facts
Servings Per Recipe: 5

Amount Per Serving
Calories 193
% Daily Value**
Total Fat 2g
4%
Saturated Fat 1g
1%
Unsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 372mg
16%
Total Carbohydrate 35g
12%
Dietary Fiber 3g
12%
Sugars 5g
Protein 8g
Vitamin A  13%Vitamin C  4%
Calcium  10%Iron  13%
Potassium  11%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Fresh Stuffed Mushrooms

Recipe Tags: Vegetable Recipes

Date Added: December 30, 2015
This is my grandmother's recipe and would always make these stuff mushrooms when I was a kid.

Ingredients:

20 Mushrooms white (about 2 inches diameter)
2 cups Bread Crumbs cubed
2 Cloves Of Garlic minced
1 Onion finely minced
1/4 cup White Wine
2 Celery finely minced ribs
2 tablespoons Carrots finely shredded
1/2 teaspoon Dried Parsley
1/2 teaspoon Dried Marjoram
Salt to taste
Pepper to taste
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Directions:

1. Remove mushroom stems.

2. Chop and reserve stems.

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.
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