** "...Especially outstanding was a stuffed mushroom appetizer containing sliced almonds." Needle in a Haystack, Montgomery Center, VT Remove stems from mushrooms and set caps aside. Combine stems, onion, and garlic in processor and chop finely. Heat half of oil and butter in small saucepan. Add stem mixture and saute over med high heat 4-5 mins, adding more oil and butter if needed. Add almonds, parsley, Worcestershire sauce, basil, paprika, and sherry and bring to simmer. Remove from heat, add breadcrumbs and toss lightly. Preheat oven 400 F. Heat remaining oil and butter in saucepan and sauter mushroom caps over high heat, 1-2 mins. Place caps rounded side down in individual au gratin dishes. Divide crumb mixture among caps. Dust with Parmesan, dot with butter and sprinkle with pepper. Bake until heated through, 15-20 mins. S: Fav Rest Rs, Bon Appetit Posted to MM-Recipes Digest V3 #290 Date: Tue, 22 Oct 1996 18:53:52 -0400 From: BobbieB1@aol.com
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|Serving Size: 1 Serving (135g)|
|Recipe Makes: 6|
|Calories from Fat: 146 (48%)|
|Amt Per Serving||% DV|
|Total Fat 16.2g||22 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 6.5g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 20.7mg||6 %|
|Sodium 689.9mg||24 %|
|Potassium 436mg||11 %|
|Total Carbohydrate 30.3g||9 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 27.3g|
|Protein 7.6g||11 %|
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Calories per serving: 304
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