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Vegetable Stuffed Mushrooms Recipe
|Unsalted margarine||1 Tablespoon|
|Green onions||5 , chopped fine|
|Celery stalks||1 Medium, chopped|
|Ripe tomato||1 Small, cored and chopped|
|Dried marjoram||1⁄2 Teaspoon, crumbled|
|Black pepper||1⁄8 Teaspoon|
|Soft white bread crumbs||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 274 Calories from Fat 125
% Daily Value*
Total Fat 14 g21.9%
Saturated Fat 2.6 g13%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 208.5 mg8.7%
Total Carbohydrates 31 g10.3%
Dietary Fiber 8.3 g33.2%
Sugars 10 g
Protein 13 g25.7%
Vitamin A 81.6% Vitamin C 79%
Calcium 15.9% Iron 33%
*Based on a 2000 Calorie diet
Wipe the mushrooms with a damp cloth and twist off the stems; set the caps aside and mince the stems.
In a heavy 10 inch skillet, melt the margarine over moderate heat; add the green onions, celery, and mushroom stems, and cook, uncovered, stirring often, until the vegetables are soft about 5 minutes.
Add the tomato, marjoram, and pepper, and cook, covered, 5 minutes longer.
Stir in the bread crumbs and remove the skillet from the heat.
Spoon the mixture into the mushroom caps, mounding it up slightly.
In a lightly greased 13"x 9"x 2" baking pan, arrange the mushrooms in one layer.
Bake, uncovered, for 20 minutes or until lightly browned.