1) Preheat oven to 400 degrees 2) Sauti celery, onion, and pepper in butter for 2 minutes, transfer to a plate and cool in the refrigerator 3) While vegetables cool, wash mushrooms and remove stems 4) Set caps to the side and finely chop half of the stems. Discard the other half of the stems or use elsewhere 5) Combine the sauteed vegetables, chopped mushroom stems, and all other ingredients (except cheese slices) and mix well 6) Place mushroom caps in individual buttered casseroles or baking dishes (about 6 caps each) 7) Spoon 1 teaspoon of stuffing into each mushroom 8) Cover with sliced cheese 9) Bake in oven for 12-15 minutes until cheese is lightly browned. Recipe by: Red Lobster Web Site Posted to recipelu-digest by "Diane Geary"
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (234g)|
|Recipe Makes: 4|
|Calories from Fat: 230 (43%)|
|Amt Per Serving||% DV|
|Total Fat 25.6g||34 %|
|Saturated Fat 13.5g||67 %|
|Monounsaturated Fat 7.1g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 155.5mg||48 %|
|Sodium 1160mg||40 %|
|Potassium 464.8mg||12 %|
|Total Carbohydrate 44.5g||13 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 42.2g|
|Protein 32g||46 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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