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Sunchoke Stuffed Mushrooms Recipe
|Mushrooms||20 Large, washed and patted dry|
|Minced onion||1⁄4 Cup (4 tbs)|
|Sunchoke||1 Large, scrubbed and grated (Jerusalem Artichoke)|
|Lemon juice||1⁄2 Tablespoon|
|Freshly ground black pepper||To Taste|
|Feta cheese||2 Ounce, mashed (1 Package)|
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
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.