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Stuffed Mushroom Caps Recipe
|Mushrooms||1 Pound, wiped clean (Large Size)|
|Olive oil/Vegetable oil||1 Tablespoon|
|Garlic||3 Clove (15 gm), minced|
|Scallion bulb and leaves||2 , finely chopped|
|Wheat germ||3 Tablespoon (Toasted / Plain)|
|Minced parsley||1 Tablespoon|
|Lemon juice||1 Tablespoon|
|Water||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 435 Calories from Fat 184
% Daily Value*
Total Fat 21 g32.6%
Saturated Fat 3.1 g15.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 528.8 mg22%
Total Carbohydrates 48 g15.9%
Dietary Fiber 12.1 g48.5%
Sugars 8.8 g
Protein 26 g52.9%
Vitamin A 31.3% Vitamin C 77.8%
Calcium 10.2% Iron 37.8%
*Based on a 2000 Calorie diet
Remove the mushroom stems and set the caps aside.
Trim off the tough ends of the stems and discard.
Chop enough of the remaining stems to make 1 cup.
Heat the oil in a 10-inch skillet over moderate heat for 1 minute.
Add the garlic and scallions and saute for 2 minutes.
Add the chopped mushroom stems and saute for 2 to 3 minutes or until they are soft and have released their juices.
Stir in the wheat germ and saute 30 seconds longer.
Remove from the heat, then mix in the parsley, lemon juice, and salt.
Spoon about 2 teaspoons of the mixture into each mushroom cap.
Arrange the caps in a single layer in an ungreased 9" x 9" x 2" baking pan.
Pour the water into the pan around the mushroom caps and bake, uncovered, for 12 to 15 minutes or until the mushrooms are tender.