Stuffed Mushrooms(Finsand)

* Exported from MasterCook *

STUFFED MUSHROOMS (FINSAND)

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Appetizers Diabetic
Microwave Vegetarian
Lacto

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
20 lg White Mushrooms
1/3 c Onion, diced
2 tb Cornflake Crumbs
2 tb Bread Crumbs, fine
2 tb Parmesan Cheese, grated
3 tb Dry Sherry
Water
Parsley Flakes
Salt and Pepper
Garlic Powder (optional)

Wash and clean the mushrooms; then pull off the stems
and dice. Place the diced stems and onions in a small
bowl, and cover with wax paper. With the microwave on
HIGH, cook for 45 seconds. Add the crumbs, cheese,
sherry and enough water to moisten the mixture. Season
to taste with parsley flakes, salt, pepper and garlic
powder.

Then spoon the filling into the mushroom caps. Place
them around the edge of a large round microwave plate.

Cook on MEDIUM for 3 minutes, turning the plate every
minute for even cooking. Serve hot.

One Serving: Calories: 12 Carbohydrates: 3

Exchange: negligible Source: Diabetic Microwave
Cookbook, by Mary Jane Finsand
Sterling Publishing (1989), ISBN 0-8069-6957-1,
ISBN 0-8069-6960-1 (pbk.)

Shared by: Norman R. Brown



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