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Ingredientes
- 24 med. size mushrooms
- 2 T extra virgin olive oil
- 4 T grated onion
- 1/2 c. diced celery
- 1 teaspoon dill weed
- 1/2 teaspoon dry parsley
- 1/8 teaspoon red pepper
- 8 ounce Gruyere cheese (1 c. grated)
Direcciones
- Mince mushroom stems. Heat oil in frying pan and saute mushrooms with onions and celery over fairly high heat, stirring often. When vegetables are tender and moisture has evaporated, lower the heat, add in herbs and cook a minute longer. Let mix cool a bit, then stir in the cheese.Preheat oven to 450 degrees; grease a baking pan. Heap filling into mushroom caps and place in pan. Bake 10-15 min. Serve hot. May use Swiss cheese in place of Gruyere cheese. 24 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 178g | |
| Recipe makes 4 servings | |
| Calories 281 | |
| Calories from Fat 184 | 65% |
| Total Fat 20.98g | 26% |
| Saturated Fat 11.08g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 62mg | 21% |
| Sodium 206mg | 9% |
| Potassium 422mg | 12% |
| Total Carbs 4.41g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.27g | 2% |
| Protein 20.31g | 32% |
