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Add a photoRaciónes: 12
Ingredientes
- 24 med Mushrooms cleaned
- 1/2 c. Duxelles see * Note
- 1/4 c. Dry bread crumbs
- 2 Tbsp. Minced fresh herbs (i.e. parsley, tarragon, chervil, and/or possibly chives)
- 1/2 c. Lumb crab meat or possibly finely-minced prosciutto or possibly crumbled cooked bacon
- 1/4 c. Freshly-grated Parmesan, Asiago or possibly crumbled Feta cheese
- 1 x Egg lightly beaten
- 2 Tbsp. Extra virgin olive oil or possibly melted butter Salt to taste Freshly grnd black pepper to taste
- 1/4 c. Freshly-grated Parmesan, Asiago or possibly crumbled Feta
Direcciones
- Remove stems from mushrooms, finely chop and use in the Duxelles recipe.
- Preheat the oven to 400 degrees.
- Arrange the mushroom caps in a single layer in a lightly greased shallow baking dish. In a bowl combine the stuffing ingredients thoroughly. Divide the stuffing mix among the mushroom caps, mounding it slightly. Drizzle the mushrooms with the extra virgin olive oil or possibly butter and season with salt and pepper. Sprinkle tops with 1/4 c. cheese. Bake in the middle of the oven for 12 to 15 min, or possibly till heated through.
- This recipe yields 24 hors d'oeuvres.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 45g | |
| Recipe makes 12 servings | |
| Calories 59 | |
| Calories from Fat 42 | 71% |
| Total Fat 4.77g | 6% |
| Saturated Fat 1.68g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 37mg | 2% |
| Potassium 121mg | 3% |
| Total Carbs 2.79g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.75g | 1% |
| Protein 1.86g | 3% |
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