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Ingredientes
- 1 1/2 lb Large mushrooms with nice caps
- 2 x Cloves garlic, chopped
- 1 med Onion, chopped
- 2 Tbsp. Butter
- 1/2 tsp Basil
- 1 tsp Prepared mustard Salt and pepper to taste
- 2 Tbsp. White flour
- 1 Tbsp. Plain yogurt (or possibly, lowfat sour cream would work) fresh bread about 6 slices minced into little pcs
- 1/2 c. Shredded Mozarella cheese Extra virgin olive oil
Direcciones
- Wash mushrooms and separate the stems from the caps. Set the caps aside to dry out, while you dice the stems into very small pcs. Set the stem pcs aside, and toss the mushroom caps in a little extra virgin olive oil.
- Heat the butter in a medium saucepan and toss in the garlic and onion.
- Saute/fry for a few moments, then add in the basil, mustard, salt, pepper and mushroom stem pcs. When the veggies are soft, add in the flour and stir for two min. Then remove the pan from the heat and stir in the lowfat sour cream.
- Allow to cold a bit, then add in about 2/3 of the mozarella plus sufficient bread pcs to make the mix stick together.
- Fill mushroom caps with the mix and place on a cookie sheet. When all the caps are filled, top with the remaining mozarella and bake at 350 degrees till the cheese starts to bubble (about 10 to 15 min).
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 826g | |
| Calories 463 | |
| Calories from Fat 228 | 49% |
| Total Fat 26.06g | 33% |
| Saturated Fat 15.24g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 63mg | 21% |
| Sodium 209mg | 9% |
| Potassium 2318mg | 66% |
| Total Carbs 45.35g | 12% |
| Dietary Fiber 8.9g | 30% |
| Sugars 15.92g | 11% |
| Protein 24.28g | 39% |
