Rice Stuffed Mushrooms
Yield
12 servingsPrep
40 minCook
20 minReady
60 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | large |
mushrooms
fresh |
|
| 1 | tablespoon |
chili sauce
|
|
| 3 | tablespoons |
onions
minced |
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | tablespoon |
butter
or margarine |
|
| 1 | teaspoon |
salt
|
|
| 1 | cup |
long grain rice
cooked |
|
| ¼ | teaspoon |
black pepper
ground |
|
| ½ | cup |
nuts
finely chopped |
|
| ¼ | cup |
butter
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | large |
mushrooms
fresh |
|
| 15 | ml |
chili sauce
|
|
| 45 | ml |
onions
minced |
|
| 15 | ml |
lemon juice
|
|
| 15 | ml |
butter
or margarine |
|
| 5 | ml |
salt
|
|
| 237 | ml |
long grain rice
cooked |
|
| 1.3 | ml |
black pepper
ground |
|
| 118 | ml |
nuts
finely chopped |
|
| 59 | ml |
butter
melted |
|
Directions
Remove stems, wash and dry mushrooms.
In small skillet, cook onion in butter until tender, but not brown.
Add remaining ingredients except for melted butter.
Press rice mixture into each mushroom cavity.
Place mushroom caps on rack in broiler.
Drizzle with melted butter and broil until golden brown.
Makes 24 mushrooms (2 per person).
