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Savory Cheese Stuffed Mushrooms Recipe
|Herb seasoned stuffing mix||1⁄2 Cup (8 tbs)|
|Swiss cheese||1⁄2 Cup (8 tbs), shredded|
|Parsley||1⁄4 Cup (4 tbs), chopped|
|Water chestnuts||1⁄4 Cup (4 tbs), finely chopped|
|Pimento||2 Tablespoon, chopped|
|Chicken bouillon granules||1⁄2 Teaspoon|
|Mushrooms||12 (1 1/2 Inch In Diameter)|
|Pimento strips||1 (To Garnish)|
Calories 100 Calories from Fat 64
% Daily Value*
Total Fat 7 g11.3%
Saturated Fat 4.5 g22.7%
Trans Fat 0 g
Cholesterol 20.9 mg
Sodium 48.4 mg2%
Total Carbohydrates 5 g1.5%
Dietary Fiber 0.74 g3%
Sugars 1.2 g
Protein 5 g9.1%
Vitamin A 12.1% Vitamin C 16.3%
Calcium 9.8% Iron 3.6%
*Based on a 2000 Calorie diet
1 In a medium bowl, combine stuffing mix, cheese, parsley, water chestnuts and pimento; set aside.
2 In a 1-cup glass measuring cup, combine water and bouillon granules.
3 Microwave at 100% (HIGH) 30 seconds or until water boils and granules have dissolved.
4 Add bouillon to the stuffing mixture.
5 Toss with a fork until well mixed.
6 Wash mushrooms; pat dry on paper towels.
7 Remove stems from mushrooms; reserve for another use.
8 In a glass baking cup, place butter or margarine.
9 Microwave at 100% (HIGH) 45 seconds or until melted.
10 Dip mushrooms in butter or margarine.
11 Fill mushrooms with stuffing mixture.
12 Arrange mushrooms in a circle on a 12-inch-round microwave platter, propping mushrooms up along edge of plate.
13 Drizzle with any remaining butter or margarine.
14 Garnish with pimento strips.
15 Microwave at 100% (HIGH) for 4 to 5 minutes or until heated through.
16 Give platter a half turn after 2 minutes.
17 Remove any smaller mushrooms as soon as they are cooked; keep warm.
18 Continue microwaving the remaining mushrooms.
19 Serve hot.