Stuffed Mushrooms
Richard Fletcher
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Ethnic:
American
Main Ingredient:
Mushrooms
Categories:
Appetizers
Meal Type:
Dinner
Food Type:
Vegetarian
Level:Easy
Servings:
4
Prep Time:10 minutes
Cook Time:20 minutes
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This is another dish I used to make when I lived in New York City during the seventies. It’s quite good. |
Ingredients
- 1/2 cup panko bread crumbs
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic minced
- 9 teaspoons oregano
- 1 dash Salt
- 1 teaspoon freshly ground black pepper
- 1/3 cup olive oil
- 12 large mushrooms
Recipe
Preheat the oven to 425 degrees F
Sauté garlic in olive oil until its golden brown. Added the finely diced mushroom tops. Sauté until the mushrooms are tender. Take off heat.
Combine this mixture with the panko crumbs and the spices. Mix well.
Spoon the filling into the mushroom cavities and arrange on the baking sheet. Drizzle olive over each mushroom.
Bake until the mushrooms are golden on top. About 20 minutes
Sauté garlic in olive oil until its golden brown. Added the finely diced mushroom tops. Sauté until the mushrooms are tender. Take off heat.
Combine this mixture with the panko crumbs and the spices. Mix well.
Spoon the filling into the mushroom cavities and arrange on the baking sheet. Drizzle olive over each mushroom.
Bake until the mushrooms are golden on top. About 20 minutes
*ly ground black pepper not found in USDA database
| Nutrition Facts | |
|---|---|
| Serving Size 1 Stuffed Mushrooms Servings Per Batch 4 | |
| Amount Per Serving | |
| Calories276 | Calories from Fat 1 |
| % Daily Value * | |
| Total Fat 22g | 34% |
| Saturated Fat 5g | 24% |
| Monounsaturated Fat 14g | |
| Polyunsaturated Fat 2g | |
| Trans Fat 0g | |
| Cholesterol 11g | 4% |
| Sodium 261mg | 11% |
| Potassium 538mg | 15% |
| Total Carbohydrate 12g | 4% |
| Dietary Fiber 3g | 14% |
| Sugars 3g | |
| Protein 10g | 21% |
| Vitamin A | 4% |
| Vitamin C | 8% |
| Calcium | 23% |
| Iron | 3% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |