Stuffed Mushrooms |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4-6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 8 to 12 large, fresh mushrooms | 1 slice white bread | 1 tablespoon milk |
| 2 cloves garlic, minced | 1 tablespoon chopped fresh parsley | 2 eggs |
| 1/2 cup Ricotta | salt and pepper to taste | olive oil |
| grated Parmesan or Romano cheese | ||
| 1 | Preheat oven to 350. Remove stems from mushrooms and chop stems fine. Soak bread in milk and squeeze dry. Mix together chopped stems, bread, garlic, parsley, eggs, ricotta, salt and pepper. Fill mushroom caps with stuffing. Arrange stuffed mushrooms, filled side up, in buttered baking dish. Drizzle a little olive oil over mushrooms and sprinkle with grated cheese. Bake, uncovered, about 20 minutes. Serve hot or cold. |