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Ingredientes
- 18 med Mushrooms
- 1/2 sm Onion
- 2 cl Garlic, crushed
- 3 Tbsp. Oil
- 3 Tbsp. Butter
- 1/4 c. Toasted sliced almonds
- 1 1/2 tsp Parsley flakes
- 1 1/2 tsp Worcestershire sauce
- 1/2 tsp Dry basil
- 1/2 tsp Paprika
- 4 Tbsp. Dry sherry, up to 6T
- 4 Tbsp. Bread crumbs, up to 6T Parmesan, grated Butter Pepper
Direcciones
- ** "...Especially outstanding was a stuffed mushroom appetizer containing sliced almonds." Needle in a Haystack, Montgomery Center, VT Remove stems from mushrooms and set caps aside. Combine stems, onion, and garlic in processor and chop finely. Heat half of oil and butter in small saucepan.
- Add in stem mix and saute/fry over med high heat 4-5 mins, adding more oil and butter if needed. Add in almonds, parsley, Worcestershire sauce, basil, paprika, and sherry and bring to simmer. Remove from heat, add in breadcrumbs and toss lightly. Preheat oven 400 F. Heat remaining oil and butter in saucepan and sauter mushroom caps over high heat, 1-2 mins. Place caps rounded side down in individual au gratin dishes. Divide crumb mix among caps. Dust with Parmesan, dot with butter and sprinkle with pepper.
- Bake till heated through, 15-20 mins. S: Fav Rest Rs, Bon Appetit
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 90g | |
| Recipe makes 6 servings | |
| Calories 171 | |
| Calories from Fat 121 | 71% |
| Total Fat 13.8g | 17% |
| Saturated Fat 4.29g | 17% |
| Trans Fat 0.18g | |
| Cholesterol 15mg | 5% |
| Sodium 92mg | 4% |
| Potassium 229mg | 7% |
| Total Carbs 7.87g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.38g | 2% |
| Protein 2.8g | 4% |
