Mediterranean Stuffed Mushrooms
172
Yum. I will be making this recipe again and again.
Ingredients
| 12 | large |
mushrooms
2 1/2 inch diameter |
|
| 1 | each |
garlic cloves
minced, pressed |
|
| ½ | cup |
tomato sauce
or more as needed |
|
| ¼ | pound |
mozzarella cheese
shredded |
|
| 2 | cups |
bread crumbs, whole wheat
unseasoned |
|
| 2 | teaspoons |
vegetable oil
|
|
| 3 | tablespoons |
sundried tomatoes
finely chopped, oil packed, or dried, blanched in hot water for about 5 minutes |
|
| 1 | tablespoon |
black olives
finely chopped |
|
| ¼ | cup |
cilantro
freshly chopped |
Directions
Preheat oven to 400℉ (200℃) degree.
Twist mushroom stems free, trim off dried ends, and finely chop stems.
In a 10-12" frying pan over medium heat, combine stems, onions, garlic and 3 tablespoons water.
Stir often until vegetables begin to brown.
Add 1 to 2 tablespoons water, scrape browned bits free, and repeat step.
Add tomato sauce, and ½ the cheese.
Remove from heat and gently stir in the bread crumbs, sundried tomatoes, black olives and cilantro.
Rub mushrooms with oil.
Set cup side up in a 9x13" pan.
Mound all the filling into caps.
Sprinkle with remaining cheese.
Bake until cheese is lightly browned, 15 to 17 minutes.
Cool for 1 to 2 minutes, serve warm.
Nutrition Facts
Serving Size 127g (4.5 oz)Amount per Serving
Calories 22927% of calories from fat
% Daily Value *
Total Fat 7g
11%
Saturated Fat 3g
13%
Trans Fat
0g
Cholesterol 12mg
4%
Sodium 432mg
18%
Total Carbohydrate
10g
10%
Dietary Fiber 3g
11%
Sugars g
Protein
23g
Vitamin A 4%
•
Vitamin C 8%
Calcium 22%
•
Iron 13%
* based on a 2,000 calorie diet
How is this calculated?
