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Stuffed Mushrooms (Veg Times)

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Submitted by Tenley

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

8 8
LARGE LARGE MUSHROOMS
3 45
TABLESPOONS ML OLIVE OIL
¾ 340.2
POUND G TOMATOES
peeled, finely chopped
1 1
EACH EACH GARLIC CLOVES
crushed
1 1
BUNCH BUNCH SCALLIONS, SPRING OR GREEN ONIONS
thinly sliced *
3 45
TABLESPOONS ML CHIVES
fresh, chopped
1 1
X X SALT AND BLACK PEPPER
to taste *
½ 7.5
TABLESPOON ML LEMON JUICE

Directions

Pre-heat oven to 350℉ (180℃).

Wipe mushrooms clean. Remove stems and save for another use.

Lightly oil baking sheet with 2 tablespoons oil and lay mushrooms on it stalk side up.

Pour ½ teaspoons olive oil over each one and bake for 20 minutes.

Remove from oven and set aside to cool.

Combine tomatoes, garlic and scallions on a chopping board and chop unil reduced to a puree.

Put in a bowl and stir on the chives and salt and pepper.

Stir in the rest of the oilve oil and lemon juice.

Fill each mushroom cap and serve.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 147g (5.2 oz)
Amount per Serving
Calories 115 79% from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 7mg 0%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 6%
Sugars g
Protein 5g
Vitamin A 16% Vitamin C 24%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

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