Fennel Flavored Stuffed Mushrooms Recipe
Summary
Preparation Time1 Hr 0 MinCooking Time25 Min
Ready In1 Hr 25 MinDifficulty LevelEasy
Health IndexHealthyServings4
Ingredients
| Water | 1/2 Cup (16 tbs) | |
| 2 tablespoons bulgur or cracked wheat | ||
| Mushrooms | 8 Ounce | |
| Snipped parsley | 2 Tablespoon | |
| Onion | 1 Tablespoon, finley chopped | |
| Lemon juice | 1 Teaspoon | |
| Fennel seed | 1/8 Teaspoon | |
| Dash ground sage | ||
| Pepper | 1 Dash | |
| Parmesan cheese | 2 Tablespoon, grated | |
Directions
Place water in 1-cup measure.
Microwave at High for 1 1/2 to 2 1/2 minutes, or until water boils.
Place bulgur in small bowl.
Add boiling water.
Cover and let stand 1 hour to soften.
Drain and press out excess moisture.
Set aside.
Remove stems from mushrooms.
Set mushroom caps aside.
Chop enough stems to equal 2 tablespoons.
In 1-quart casserole, combine mushroom stems, parsley, onion, lemon juice, fennel, sage and pepper.
Microwave at High for 1 to 2 minutes, or until tender.
Stir in bulgur and cheese.
Fill mushroom caps with mixture, mounding slightly.
Arrange caps filled-side-up on plate.
Microwave at High for 2 1/2 to 4 1/2 minutes, or until tender, rotating plate once.
Let stand for 3 to 5 minutes.
Serve hot.
Microwave at High for 1 1/2 to 2 1/2 minutes, or until water boils.
Place bulgur in small bowl.
Add boiling water.
Cover and let stand 1 hour to soften.
Drain and press out excess moisture.
Set aside.
Remove stems from mushrooms.
Set mushroom caps aside.
Chop enough stems to equal 2 tablespoons.
In 1-quart casserole, combine mushroom stems, parsley, onion, lemon juice, fennel, sage and pepper.
Microwave at High for 1 to 2 minutes, or until tender.
Stir in bulgur and cheese.
Fill mushroom caps with mixture, mounding slightly.
Arrange caps filled-side-up on plate.
Microwave at High for 2 1/2 to 4 1/2 minutes, or until tender, rotating plate once.
Let stand for 3 to 5 minutes.
Serve hot.
Chef
