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Stuffed Mushrooms, Italian Style 1

  • 4servings
  • 365calories

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB1, B2, B3, B9, B12, H, C, P
MineralsCopper, Natrium, Fluorine, Chromium, Manganese, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 12 large fresh mushrooms

  3. 6 tablespoons salad or olive oil -- divided

  4. Salt

  5. 1 cup soft bread crumbs

  6. 1/3 cup grated Parmesan cheese

  7. 1/2 teaspoon onion powder

  8. 1/4 teaspoon basil leaves -- crumbled

  9. 1 egg -- slightly beaten

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees.

  2. Rinse mushrooms and pat dry. Remove stems; reserve for later use. Brushoutsides of the caps with 4 tablespoons of the oil; sprinkle lighlty withsalt. Place, cavity side up, in a shallow baking pan. Chop stems very fine(makes about 1 cup). Mix with bread crumbs, cheese, 1/2 teaspoon salt, onionpowder and basil. Stir in egg. Spoon into mushroom caps. Dribble withremaining 2 tablespoons oil. Bake for 30 minutes. Serve hot.

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