Remove the steps from the mushrooms and chop finely. Reserve the caps
Heat the olive oil in a large, heavy skillet over medium heat. Add the chopped mushroom stems, leek, celery zucchini, and carrot and cook, stirring constantly for 3-4 minutes.
Stir in the breadcrumbs, chopped basil, tomato paste. Season with salt and pepper to taste and mix thoroughly.
Spoon the mixture into the mushroom caps and top with the grated cheese.
Place the mushrooms in a shallow casserole and pour the vegetable stock around them.
Cook in a preheated oven 425F for 20 minutes or until cooked through and the cheese has melted. Remove the mushrooms from the casserole and serve immediately.
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|Serving Size: 1 Serving (409g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 48 (24%)|
|Amt Per Serving||% DV|
|Total Fat 5.3g||7 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 8.7mg||3 %|
|Sodium 1230mg||42 %|
|Potassium 349.2mg||9 %|
|Total Carbohydrate 30.8g||9 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 27.8g|
|Protein 7.1g||10 %|
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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: 197
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