Sunchoke Stuffed Mushrooms Recipe


Difficulty LevelBetter BuyHealth IndexHealthy++
MethodMain Ingredient


 Mushrooms20 Large, washed and patted dry
 Butter/Margarine1 Tablespoon
 Minced onion1⁄4 Cup (4 tbs)
 Sunchoke1 Large, scrubbed and grated (Jerusalem Artichoke)
 Lemon juice1⁄2 Tablespoon
 Basil1⁄8 Tablespoon
 Oregano1⁄8 Tablespoon
 Freshly ground black pepper To Taste
 Salt To Taste
 Feta cheese2 Ounce, mashed (1 Package)

Nutrition Facts

Serving size: Complete recipe

Calories 687 Calories from Fat 228

% Daily Value*

Total Fat 26 g40.1%

Saturated Fat 16.4 g82.2%

Trans Fat 0 g

Cholesterol 82.7 mg

Sodium 1052.3 mg43.8%

Total Carbohydrates 88 g29.4%

Dietary Fiber 8.3 g33.3%

Sugars 25.7 g

Protein 26 g52.1%

Vitamin A 17.6% Vitamin C 35.1%

Calcium 35.8% Iron 52%

*Based on a 2000 Calorie diet


Remove stems from caps of mushrooms.
Chop stems and saute- them in butter with the onion and grated choke; add lemon juice.
When onion begins to soften, add herbs; add salt and pepper to taste.
Remove from heat.
Meanwhile, rub butter onto each mushroom cap and place on lightly greased baking sheet.
Preheat oven to 350°.
Stuff each mushroom cap with choke mixture, top with mashed cheese, and bake 10 to 15 minutes or until mushrooms are cooked and cheese is melted.