Stuffed Mushroom Caps
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Nutrition Facts Canadian
1 Portion 0g Total Servings: 0
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% Daily Value Amount
% valeur quotidienne Teneur
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Cholesterol / Cholestérol 0
mg
0%
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Carbohydrate / Glucides 0
g
0%
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0%
Vitamin A / Vitamine A
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0%
Vitamin C / Vitamine C
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0%
Riboflavin / Riboflavine
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* Based on a 2000 calorie diet
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Nutrition Facts US
Per 1 portion 0g Total Servings: 0
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Amount Per Serving |
Calories
0
Calories from Fat 0
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Vitamin A 0% |
• |
Vitamin C 0% |
Calcium 0% |
• |
Iron 0% |
Thiamine 0% |
• |
Riboflavin 0% |
Niacin 0% |
• |
Folate 0% |
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* Based on a 2000 calorie diet
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Prep time
10 mins
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Cook time
25 mins
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Total time
40 mins
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Ingredients
5 - 17 medium button mushrooms- reserve stems (454 g) 2 tbsp olive oil (30 g) 1 cup Kinnikinnick Traditional Stuffing Mix - crumbed/ reserve ½ cup (92 g) 3 tbsp butter - reserve 1 tablespoon (45 g) 1 celery stick - diced (40 g) 1 green onion - chopped fine (15 g) 1 tsp black pepper (2 g) 1 tsp salt (5 g) ½ cream cheese - softened (125 g) ¼ cup grated parmesan cheese (27 g) Optional: fresh parsley for garnish
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Directions
- Preheat oven 375°F (196°C). Line a baking tray with foil. Set aside.
Mushroom Caps
- Wash and dry mushrooms.
- Remove stems and set aside for filling.
- Place Mushroom caps on baking tray upside down.
- Drizzle mushroom tops with olive oil.
- Bake in preheated oven for 7 minutes.
- Remove from oven and let cool slightly.
- Place mushroom caps hollow side up on a clean foil lined baking tray.
- Dab any remaining liquid with a paper towel.
Cream Cheese Filling
- Finely chop mushroom stems for Cream Cheese Filling (1 cup is required).
- Heat 2 tablespoons butter in a small skillet.
- Sauté diced mushroom stems, celery, green onion, salt and pepper for 5 minutes. Remove from heat and set aside.
- In a medium bowl, mix cream cheese until soft.
- Add sautéed cooled vegetables and ½ cup crumbed Kinnikinnick Traditional Stuffing Mix. Mix until combined.
Assembly
- Divide filling into mushroom caps.
- In a small bowl combine grated parmesan cheese and reserved ½ cup crumbed Kinnikinnick Traditional Stuffing Mix. Mix together. Using your fingers or a fork, mix in reserved 1 tablespoon butter to crumble stage.
- Top Stuffed Mushroom Caps with crumble.
- Return to preheated oven and bake for 10 minutes.
- Turn oven to broil and crisp tops of Stuffed Mushroom Caps (careful this will brown quickly, keep a close eye).
- Remove from oven and let sit for 5 minutes.
- Transfer to serving dish and garnish with optional fresh parsley.
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