Prepare Mushrooms for Stuffing: Clean fresh mushrooms tops with a moist paper towel to remove any bits that are sometimes in the packaging. Trim stem bottoms to remove any dried stem. Remove stems and set aside. Use a melon scoop to remove additional stem or mushroom inside to allow more room for stuffing.
Combine all ingredients except mushrooms in mixing bowl. Use your hands to mix together all the ingredients. Dig in and thoroughly mix the cheese, egg, bread stuffing, etc into the rice so that the mix can be formed into balls to press into the mushrooms.
At this time preheat oven to 350 degrees. For button mushrooms, lightly press approximately 1-1.5 tablespoon of stuffing mixture into the scooped out mushroom. For larger stuffing mushrooms, allow for around 2-3 tablespoons per mushroom. There will be around 10-12 button mushrooms or 8-10 large mushrooms.
Place each stuffed mushroom stuffing side up on non-stick baking pan. Bake at 350 degrees for 15-20 minutes for button mushrooms or 20-30 minutes for large mushrooms. Remove from oven when the mushroom sides are of a browned color. Do not overcook.
This recipe uses leftovers from Karen's Greek Rice but any flavorful cooked rice can be used.
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|Serving Size: 1 Serving (64g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 15 (16%)|
|Amt Per Serving||% DV|
|Total Fat 1.7g||2 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 35.7mg||11 %|
|Sodium 402.5mg||14 %|
|Potassium 144.9mg||4 %|
|Total Carbohydrate 16.3g||5 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 15.3g|
|Protein 3.9g||6 %|
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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.
Calories per serving: 95
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