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Fennel Flavored Stuffed Mushrooms Recipe
|Water||1⁄2 Cup (8 tbs)|
|Cracked wheat/Bulgur||2 Tablespoon|
|Whole fresh mushrooms||8 Ounce (Stems Reserved)|
|Snipped fresh parsley||2 Tablespoon|
|Finely chopped onion||1 Tablespoon|
|Lemon juice||1 Teaspoon|
|Fennel seed||1⁄8 Teaspoon|
|Ground sage||1 Dash|
|Grated parmesan cheese||2 Tablespoon|
Calories 76 Calories from Fat 22
% Daily Value*
Total Fat 3 g3.9%
Saturated Fat 1.4 g6.8%
Trans Fat 0 g
Cholesterol 6.6 mg
Sodium 124 mg5.2%
Total Carbohydrates 9 g3%
Dietary Fiber 2.4 g9.4%
Sugars 1.3 g
Protein 6 g11.7%
Vitamin A 13.4% Vitamin C 20.1%
Calcium 10.2% Iron 5.9%
*Based on a 2000 Calorie diet
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.
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.