Try this Cheese Stuffed Mushrooms recipe, or contribute your own.
Suggest a better description1. Remove stems from mushrooms; reserve caps. Coarsely chop stems. 2. In medium skillet, cook mushroom stems and onion in oil over medium-low heat about 5 minutes or until tender. Stir in parsley, basil and wine. Simmer 10 minutes or until wine is absorbed. Remove from heat; cool about 5 minutes. Stir in Mozzarella and Parmesan cheeses. Fill mushroom caps with cheese mixture. Place in 9 x 9-inch baking pan. Cover and refrigerate until ready to bake.* 3. Bake at 350F 20 minutes or until filling is hot. 12 servings * Note: Arrange in glass baking dish if you like. Heat in microwave on HIGH 1 to 2 minutes or until heated through. Recipe by: Sargento? Posted to brand-name-recipes by Barbra
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Serving Size: 1 Serving (377g) | ||
Recipe Makes: 1 | ||
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Calories: 156 | ||
Calories from Fat: 34 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.8g | 5 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 22mg | 1 % | |
Potassium 1271.3mg | 33 % | |
Total Carbohydrate 20.9g | 6 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 17.5g | ||
Protein 7.3g | 10 % | |
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: 156
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