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Suggest a better description1. Remove the stems from the mushrooms and chop finely, reserve the caps
2. Heat the olive oil in a large, heavy skillet over medium heat. Add the chopped mushroom stems, leek, celery, beancurd, zucchini, and carrots and cook, stirring constantly, for 3-4 minutes.
3. Stir in the bread crumbs, chopped basil, tomato paste, and pine nuts. Season with salt and pepper to taste and mix thoroughly.
4. Spoon the mixture into the mushroom caps and top with grated cheese.
5. Place the mushrooms in a shallow casserole and pour the vegetable stock around them.
6. Cook in a preheated oven, 425 degrees F/ 220 degrees C, for 20 minutes or until cooked through and the cheese has melted. Remove the mushrooms from the casserole and serve immediately with a salad.
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Serving Size: 1 Serving (423g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 289 | ||
Calories from Fat: 113 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.5g | 17 % | |
Saturated Fat 5.8g | 29 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 26mg | 8 % | |
Sodium 1343.5mg | 46 % | |
Potassium 536.2mg | 14 % | |
Total Carbohydrate 32.5g | 10 % | |
Dietary Fiber 3.1g | 13 % | |
Sugars, other 29.4g | ||
Protein 12.5g | 18 % | |
Powered by: USDA Nutrition Database 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. |
Calories per serving: 289
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