Mushroom Stuffing
Yield
servingsPrep
30 minCook
15 minReady
45 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
mushrooms
fresh |
|
| 10 | bunch |
scallions, spring or green onions
|
*
|
| 1 | cup |
butter
or margarine |
|
| 12 | cups |
bread crumbs
|
|
| 1 | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
mushrooms
fresh |
|
| 1E+1 | bunch |
scallions, spring or green onions
|
*
|
| 237 | ml |
butter
or margarine |
|
| 2.8 | l |
bread crumbs
|
|
| 5 | ml |
salt
|
|
Directions
Wash mushrooms and trim; chop caps and stems.
Trim onions and slice.
Sauté mushrooms and onions in butter in a large frying pan.
Pour over bread crumbs in a large bowl; sprinkle with salt; toss lightly until evenly moist.
