Combine all ingredients except vegetables in a large sauce pan. Bring to boiling. Add mushrooms; return to boiling. Reduce heat and simmer, covered 7-8 minutes or until mushrooms are just tender. Cool in the liquid. Place mushrooms and liquid in a plastic bag; set the bag into a deep bowl. Close bag tightly. Marinate in the refrigerator 2-12 hours, turning bag occasionally. Using a vegetable peeler cut the zucchini and carrots lengthwise into very thin slices. Drain mushrooms reserving marinade. Lightly brush carrot or zucchini with marinade and thread on skewers with mushrooms. Garnish with fresh dill. Makes 30. NOTES : Holiday Appetizers 1996, Better Homes and Gardens, page 80. Posted to MC-Recipe Digest V1 #865 by Peg Baldassari
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (542g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 680 (77%)|
|Amt Per Serving||% DV|
|Total Fat 75.6g||101 %|
|Saturated Fat 5.6g||28 %|
|Monounsaturated Fat 47.6g|
|Polyunsanturated Fat 21.3g|
|Cholesterol 0mg||0 %|
|Sodium 367.9mg||13 %|
|Potassium 673mg||18 %|
|Total Carbohydrate 47.5g||14 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 43.8g|
|Protein 4.2g||6 %|
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: 885
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!