Cathe's Stuffed Mushrooms Recipe
Servings: 1
Ingredients
- 1/2 lb Mushrooms (w/ big caps)
- 1 med Onion, minced finely
- 1/2 c. Clam juice
- 3 Tbsp. Sauterne wine
- 1/4 c. Bread crumbs
- 3 Tbsp. Butter
- 1/2 c. Half and half
- 3 Tbsp. Parmesan cheese
Directions
- Pop stems out of shrooms (do not tear c.). Cut stems up finely. Saute/fry shrooms and onions in butter (or possibly extra virgin olive oil) slowly, over medium-low heat, till limp; be careful not to let mix burn.
- Add in clam juice and wine; cook slowly till most of the liquid has evaporated. Add in bread crumbs to shroom mix in pan; mix well. Should be quite dry.
- Add in half and half till mix has a good texture, like slightly dampish clay for hand-building pottery. Add in parmesan.
- Fill mushroom caps with mix (will have to mound). Bake in toaster oven at 250 degrees F. till mushrooms start looking shriveled and ooze juice, getting brown. If unsure, taste.
- * Do not cut mushrooms too finely.
- * Try adding crumbled bacon to mix.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 645g | |
| Calories 780 | |
| Calories from Fat 486 | 62% |
| Total Fat 55.28g | 69% |
| Saturated Fat 33.59g | 134% |
| Trans Fat 0.0g | |
| Cholesterol 150mg | 50% |
| Sodium 1174mg | 49% |
| Potassium 1191mg | 34% |
| Total Carbs 54.96g | 15% |
| Dietary Fiber 5.6g | 19% |
| Sugars 13.85g | 9% |
| Protein 21.93g | 35% |
