Wash and dry the mushrooms; cut the edible part of their stems into 1/4-inch dice, and set aside. Using a melon baller, remove all the foamy "tubes" inside the cap of each mushroom and discard them. Heat 2 tablespoons olive oil in a skillet over medium-high heat, and sear the mushrooms 1 to 2 minutes on each side. Transfer them to an ovenproof baking dish, hollow-side up, and season with salt and pepper. Add the onion to the same skillet, and cook until translucent. Adding more oil if needed, stir in the mushroom stem dice, bread crumbs, prosciutto, parsley, basil, and nuts; mixing together until well blended, and cook for about 2 to 3 minutes or until heated throughout. Season with salt and pepper to taste. Spoon an equal amount of the mixture into each mushroom cap. Drizzle more olive oil over the top of each mushroom, transfer baking dish to oven, and bake 10 to 15 minutes, alongside the beef. Makes 6. Source: "Martha Stewart Living -
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|Serving Size: 1 Serving (210g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 18 (22%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 149.2mg||5 %|
|Potassium 391.5mg||10 %|
|Total Carbohydrate 13.6g||4 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 10.6g|
|Protein 4.1g||6 %|
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Calories per serving: 83
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