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Stuffed Mushroom Caps Recipe
|Red capsicum||1 Cup (16 tbs) (For Garnish)|
|Onion||1 , finely chopped|
|Red capsicum||1 Tablespoon, chopped|
|Cooked ham||125 Gram, chopped|
|Parsley||1 Tablespoon, chopped|
|White breadcrumbs||375 Milliliter|
Serving size: Complete recipe
Calories 2341 Calories from Fat 1117
% Daily Value*
Total Fat 127 g195.8%
Saturated Fat 69.7 g348.7%
Trans Fat 0 g
Cholesterol 270.4 mg
Sodium 3504.3 mg146%
Total Carbohydrates 237 g79%
Dietary Fiber 19.4 g77.5%
Sugars 43.2 g
Protein 69 g138.6%
Vitamin A 251.5% Vitamin C 599.8%
Calcium 86.5% Iron 96.6%
*Based on a 2000 Calorie diet
Chop stalks finely and reserve for stuffing.
Arrange mushroom caps in a greased baking dish, dot with butter, and bake in a moderate oven for 10 minutes.
Remove mushrooms from oven and fill each mushroom with prepared stuffing.
Return to oven, bake for a further 15 minutes or until mushrooms are tender.
Serve hot, garnished with red capsicum strips.
Stuffing: Melt butter in a small saucepan, add onion and cook until soft but not brown.
Add red capsicum, ham, parsley, salt and pepper, chopped mushroom stalks and breadcrumbs.
Mix thoroughly and bind together with bechamel sauce.