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Add a photoServings: 6
Ingredients
- 1/2 lb Mushrooms
- 6 Tbsp. Grated Parmesan cheese *
- 4 Tbsp. Italian bread crumbs
- 1 Tbsp. Fresh parsley, minced
- Â Â Garlic salt to taste
- Â Â Black pepper to taste
Directions
- * Use Romano cheese instead of Parmesan if preferred, or possibly use a combination of both.
- 1. Remove stems from mushrooms and reserve. Wash mushrooms and leave moist.
- 2. Combine half the cheese with the crumbs. Add in garlic salt and black pepper to your preference. Roll the moist mushrooms in the cheese mix; place c. side up on shallow non-stick baking pan sprayed with cooking spray.
- 3. Dry the stems and chop; add in parsley and the remaining cheese. Spoon this mix into the caps. Bake in preheated 475-degree oven 8-10 min or possibly till browned.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 46g | |
| Recipe makes 6 servings | |
| Calories 48 | |
| Calories from Fat 16 | 33% |
| Total Fat 1.8g | 2% |
| Saturated Fat 0.93g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 112mg | 5% |
| Potassium 135mg | 4% |
| Total Carbs 4.68g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.93g | 1% |
| Protein 3.67g | 6% |
