Baked Stuffed Mushrooms Recipe

Summary

CuisineMethod
Main Ingredient

Ingredients

 Mushrooms16 Large
 Onion1 Small, chopped
 Butter/Margarine3 Tablespoon
 Bread crumbs1 Cup (16 tbs)
 Sprouted lentils1 Cup (16 tbs), chopped
 Heavy cream2 Tablespoon
 Salt To Taste
 Ground pepper To Taste
 Ground nutmeg1⁄2 Teaspoon
 Grated parmesan cheese/Swiss cheese1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 861 Calories from Fat 531

% Daily Value*

Total Fat 60 g93.1%

Saturated Fat 36.6 g183.1%

Trans Fat 0 g

Cholesterol 165.3 mg

Sodium 1215.1 mg50.6%

Total Carbohydrates 58 g19.2%

Dietary Fiber 7.6 g30.5%

Sugars 14.3 g

Protein 32 g64.7%

Vitamin A 34.5% Vitamin C 37.9%

Calcium 50.1% Iron 30.6%

*Based on a 2000 Calorie diet

Directions

Preheat oven to 375°.
Remove stems from mushrooms and chop them fine.
In heavy skillet, melt 2 tbsp.butter.
Saute onion until soft.
Add chopped mushroom stems and saute briefly.
Stir in bread crumbs, lentils and seasonings.
Moisten with cream.
Melt remaining tbsp.butter and brush mushroom caps.
Place caps open side up and fill with lentil-onion mix.
Place in buttered baking dish.
Sprinkle with cheese.
Bake for 15 minutes.
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