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Parmesan Mushroom Caps Recipe
|Fresh mushrooms||20 Large (2 1/2-Inch In Diameter)|
|Neufchatel cheese||4 Ounce, softened (1/2 Of An 8-Ounce Package)|
|Worcestershire sauce||1⁄2 Teaspoon|
|Garlic powder||1 Dash|
|Bottled hot pepper sauce||1 Dash|
|Finely shredded carrot||1⁄4 Cup (4 tbs)|
|Finely chopped green onion||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||3 Tablespoon|
Calories 153 Calories from Fat 89
% Daily Value*
Total Fat 10 g15.5%
Saturated Fat 5.6 g28.1%
Trans Fat 0 g
Cholesterol 30.9 mg
Sodium 285.6 mg11.9%
Total Carbohydrates 7 g2.3%
Dietary Fiber 1.8 g7.3%
Sugars 3.7 g
Protein 11 g21.6%
Vitamin A 46.4% Vitamin C 13.7%
Calcium 17.2% Iron 5.5%
*Based on a 2000 Calorie diet
Simmer mushroom caps in a small amount of water for 2 minutes.
Drain, then invert caps on paper towels.
In a small mixing bowl stir together Neufchatel cheese, Worcestershire sauce, garlic powder, and hot pepper sauce.
Stir in carrot, onion, and Parmesan.
Spoon into mushroom caps, then place in a shallow baking dish.
Bake in a 350° oven about 15 minutes or till heated through.