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Ingredients
- 24 mushrooms, 1 3/4" - 2" in diameter
- 2/3 c. sauterne
- 1/4 teaspoon dill weed
- 1/4 c. minced onion
- 2 tbsp. butter
- 1 c. finely minced cooked chicken
- 1/3 c. minced ripe olives
- 1/3 c. grated Parmesan cheese
- 2 tbsp. minced parsley
- Salt & pepper to taste
Directions
- Clean mushrooms and remove stems. Chop stems and set aside. Place caps in frying pan; add in sauterne and sprinkle with dill. Cover and simmer 5 min. Drain the mushrooms well, saving the wine. Saute/fry onions and minced stems in butter. Add in wine from mushroom caps and simmer till liquid is evaporated. Remove from heat and mix with chicken, olives, cheese and parsley. Season to taste with salt and pepper. Place mushroom caps, stem side up in a buttered baking dish and sprinkle with salt. Heap chicken mix into caps, packing tightly. You may freeze at this point. Allow to thaw. Bake at 350 degrees about 15 min till thoroughly heated.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 189g | |
| Recipe makes 4 servings | |
| Calories 360 | |
| Calories from Fat 291 | 81% |
| Total Fat 32.58g | 41% |
| Saturated Fat 9.36g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 53mg | 18% |
| Sodium 204mg | 9% |
| Potassium 447mg | 13% |
| Total Carbs 4.77g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.2g | 1% |
| Protein 14.15g | 23% |
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