1. In a large bowl, combine ricotta, cream cheese and egg yolk until well blended. Mix in next 6 ingredients until smooth; set aside. 2. Stuff mushrooms with cheese mixture and place in a baking pan. (Mushrooms may be refrigerated at this time.) 3. Preheat oven to 425 degrees F. In a small skillet, over medium heat, melt butter and saute garlic for 1 minute, remove from heat and add sherry; stir to blend. Pour sauce over mushrooms just before baking. 4. Bake mushrooms for 15 minutes or until top is bubbly and well browned. Serve immediately. Makes 2 dozen Winstons Restaurant, located in Friday Harbor on San Juan Island. >From San Juan Classics Cookbook by Janice Veal and Dawn Ashback posted mc-recipe 11/10/96 Recipe By : Winstons Restaurant, Friday Harbor, San Juan Island Posted to MC-Recipe Digest V1 #293 Date: Sun, 10 Nov 1996 23:12:50 -0800 From: Brenda Adams
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|Serving Size: 1 Serving (375g)|
|Recipe Makes: 12|
|Calories from Fat: 984 (88%)|
|Amt Per Serving||% DV|
|Total Fat 109.3g||146 %|
|Saturated Fat 61.8g||309 %|
|Monounsaturated Fat 27.7g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 366.1mg||113 %|
|Sodium 1025.4mg||35 %|
|Potassium 642.4mg||17 %|
|Total Carbohydrate 16.2g||5 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 15.8g|
|Protein 21.5g||31 %|
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Calories per serving: 1120
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