Stuffed Mushrooms |
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| Servings | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4-6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 12 large mushrooms | 2 tablespoons butter or margarine | 3 cloves Elephant Garlic, chopped |
| 3 shallots, chopped | 2/3 cup shredded Swiss cheese | 1/3 cup dry bread crumbs |
| Parmesan cheese for garnish | ||
| 1 | Remove stems from mushrooms; chop stems and reserve caps. Melt butter in medium skillet over medium heat. Add chopped mushroom stems, garlic and shallots; cook and stir until garlic and shallots are soft. Remove from heat; stir in Swiss cheese and bread crumbs. Stuff the mushroom caps full and place in baking dish. Bake in a 375 F. oven for 15 to 20 minutes. Sprinkle each with Parmesan before serving. |