Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks

Stuffed Mushrooms (Finsand)

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

From: 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

Continue to:

• prev: Stuffed Mushrooms #5
• Index
• next: Stuffed Mushrooms (Veg Times)

Related Recipes:

• Rumaki Hors D'Oeuvres
• Swiss Flan
• Red Bean Paste Cakes
• Spinach Dip Ii
• Party Pick-Up Chicken Livers
• Squash Parmesan