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Ingredients
- 2 doz. lg. mushrooms
- 2 cloves garlic, chopped
- 3/4 stick butter
- 1 c. plain bread crumbs
- 1/2 c. Parmesan cheese, grated
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 T minced parsley
- 4 scallions, white part chopped
Directions
- Preheat oven to 350. Remove stems from mushrooms. Chop stems fine and saute in 2 tbsp butter over high heat about 2 min. Stir in garlic and scallions after heat is turned off. Saute caps in 2 tbsp butter briefly over high heat. Drain right side up on paper towels.Stir crumbs, Parmesan, salt and pepper and parsley together with stem mix. Fill caps with stuffing and place in a shallow, buttered dish. Heat remaining butter and drizzle over the tops. Bake till very hot, about 15 min.
- Note: Mushrooms must not be wet. If washing mushrooms, dry on paper towels and allow to air dry about 4 hrs. Best results are obtained if you peel the mushrooms. Also, even large mushrooms shrink, so chop up any small ones for stuffing.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 211g | |
| Recipe makes 4 servings | |
| Calories 349 | |
| Calories from Fat 199 | 57% |
| Total Fat 22.69g | 28% |
| Saturated Fat 13.43g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 57mg | 19% |
| Sodium 811mg | 34% |
| Potassium 549mg | 16% |
| Total Carbs 25.96g | 7% |
| Dietary Fiber 3.0g | 10% |
| Sugars 4.36g | 3% |
| Protein 13.11g | 21% |
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