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Savory Stuffed Mushrooms Recipe
|Green onion||3 Tablespoon, minced|
|Frozen artichoke hearts||9 Ounce, chopped (1 Package)|
|Cooked ham||8 Ounce, finely chopped|
|Marjoram leaves||1 Teaspoon|
|Soft bread crumbs||1⁄2 Cup (8 tbs)|
|Egg||1 , beaten|
|Parmesan cheese||3 Tablespoon, grated|
|Dry white wine||3⁄4 Cup (12 tbs)|
|Parsley sprigs||1 (For Garnish)|
Serving size: Complete recipe
Calories 1336 Calories from Fat 780
% Daily Value*
Total Fat 88 g136%
Saturated Fat 51 g255.2%
Trans Fat 0 g
Cholesterol 403.3 mg
Sodium 2884.3 mg120.2%
Total Carbohydrates 35 g11.5%
Dietary Fiber 5.2 g20.9%
Sugars 7.6 g
Protein 75 g150.1%
Vitamin A 90.7% Vitamin C 49.4%
Calcium 69.9% Iron 30.9%
*Based on a 2000 Calorie diet
Melt 2 tablespoons of the butter in a frying pan over medium heat.
Add mushroom stems and onion; cook, stirring, until onion is limp.
Remove from heat and stir in artichokes, ham, marjoram, salt, bread crumbs, and egg until blended; set aside.
Melt remaining 3 tablespoons butter in a 9 by 13-inch baking pan.
Turn mushroom caps in butter to coat.
Place mushrooms in pan, cavity side up.
Evenly mound filling in each mushroom cap, pressing it in firmly. (At this point you may cover and refrigerate until next day.)
To bake, sprinkle mushrooms with cheese and pour wine into pan.
Bake, uncovered, in a 400° oven for 15 to 20 minutes or until hot throughout.
Serve hot, garnished with parsley, on individual plates.