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Stuffed Mushrooms

By Ilysse on April 27, 2006

1 Reviews

Prep Time: 20 mins
Total Time: 20 mins
Servings: 4

About This Recipe

"These are so good and very easy to make. Great for a cocktail party (when made with the smaller mushrooms), as an appetizer, along side a steak, chicken or roast or as a meal itself with a tossed salad. I am sorry but I just don't know how much ovlive oil I use, just enough to dampen the breadcrumbs."

Ingredients

4 large portabella mushrooms or 4 large equivalent button mushrooms
3 tablespoons chopped fresh parsley ( Italian)
4 tablespoons butter
2 large shallots, chopped fine
1 large garlic clove, chopped fine
1/4 cup chicken broth
1/2 cup white wine
1 cup seasoned bread crumbs
olive oil

Directions

Clean and stem mushrooms.
In a small saucepan heat chicken stock over medium heat. Add mushrooms and cover, simmer 3 minutes or until just tender.
Remove mushrooms and place top down, snuggly, in a low baking dish, set aside.
Pour off half the stock from the saucepan and add the butter, parsley, shallots, garlic and white wine to the pot. Bring to boil.
Meanwhile mix bread crumbs with olive oil until damp and fill the mushrooms with the mixture.
Pour pot contents over the mushrooms, gently allowing the liquid to fall into the baking dish.
Broil mushrooms 4 inches from heat for about 5 minutes or until browned.
Transfer to serving plate pouring over any juices that collected in the baking dish.

Private Note

No Notes

Nutrition Facts

Serving Size: 1 (186 g)

Servings Per Recipe: 4

Amount Per Serving: %
Calories 274.9
Calories from Fat 121: 44%

Amount Per Serving: %
Total Fat 13.4g: 20%
Saturated Fat 7.7g: 38%
Cholesterol 30.8mg: 10%
Sugars 3.6 g
Sodium 666.6mg: 27%
Total Carbohydrate 27.7g: 9%
Dietary Fiber 2.8g: 11%
Sugars 3.6 g: 14%
Protein 7.1g: 14%

Reviews

"this was really good .thank you for posting.dee"

By Dienia B. on May 10, 2006 | 272421