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Cathe's Stuffed Mushrooms

 

47

Yield

4

servings

Prep

15

min

Cook

35

min

Ready

1

hrs

Trans-fat Free
 

Ingredients

½ pound mushrooms
1 medium onions
chopped
½ cup clam juice
*
3 tablespoons sauterne wine
*
¼ cup bread crumbs
3 tablespoons butter
½ cup light cream (half&half)
3 tablespoons Parmesan cheese

Directions

Pop stems out of shrooms (don't tear cups).

Cut stems up finely.

Sauté shrooms and onions in butter (or olive oil) slowly, over medium-low heat, until limp; be careful not to let mixture burn.

Add clam juice and wine; cook slowly until most of the liquid has evaporated.

Add bread crumbs to shroom mixture in pan; mix well.

Should be quite dry.

Add half and half until mixture has a good texture, like slightly dampish clay for hand-building pottery.

Add parmesan.

Fill mushroom caps with mixture (will have to mound).

Bake in toaster oven at 250 degrees F. until mushrooms start looking shriveled and ooze juice, getting brown.

If unsure, taste.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 136g (4.8 oz)
Amount per Serving
Calories 18068% of calories from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 8g 42%
Trans Fat 0g
Cholesterol 37mg 12%
Sodium 184mg 8%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 5%
Sugars g
Protein 11g
Vitamin A 8% Vitamin C 6%
Calcium 10% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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