|Nutritional Guidelines (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This stuffed mushroom recipe uses a savory mixture of bread crumbs, green onions, and Cheddar cheese.
Preheat oven to 350 F.
Wash mushrooms quickly under running water; drain on paper towels. Pull stems from mushrooms and chop finely.
Sprinkle salt over mushroom caps and fill with sautéed mixture, mounding over the top. Then cover and refrigerate these mushrooms for up to 24 hours.
Before serving, put 2 tablespoons of water in a shallow dish and arrange stuffed mushrooms in a dish. Bake for about 20 minutes. Serve hot.
*Soft bread crumbs: Put bread on cutting board and use fork tines to tear off crumbs or use food processor to make finer crumbs. One standard slice of bread makes about 1/2 cup of lightly packed crumbs.