Servings: 8
1 pound mushrooms, divided
1⁄2 teaspoon olive oil
1 clove garlic, minced
1 medium onion finely chopped
2 tablespoons dry sherry or water
1 tablespoon pecans, toasted and chopped
1⁄2 cup bread crumbs, see recipe below
2 tablespoons Parmesan cheese, freshly grated
1 tablespoon parsley, finely chopped
1⁄2 teaspoon salt
Pepper to taste, freshly ground
Method
-
Remove the stems from 16 larger mushroom
in a preheated 400o F. oven for 10 minutes. Remove and set aside. Reserve any juice that collects in the caps. -
Combine remaining mushrooms with the mushroom stems and chop. (This can be done with the pulse motion in a food processor.)
-
Warm olive oil in a non-stick pan and sauté onions until translucent. Add garlic and sauté 5 minutes more. Add the chopped mushrooms and reserve juice. Cook until most of their moisture evaporates.
-
Add dry sherry, toasted pecans, bread crumbs and Parmesan cheese.
-
Stuff into reserved caps and place under broiler for 3 to 5 minutes, or until heated through.
Nutrition Information (per serving)
48 calories (30.6% calories from fat), 1.6 grams total fat, (0.4 grams sat. fat), 3 grams protein, 6 grams carbohydrate, 1.2
grams dietary fiber, 1 mg cholesterol, 234 mg sodium, 21 mg calcium
Basic Bread Crumbs
Servings: yields 5 cups
5 pita bread, whole wheat 1 clove garlic, minced
Method
-
Break the bread into the bowl of a food processor fitted with a steel “S” blade. Add the garlic.
-
Crumble, using the pulse feature until evenly ground.
-
Place on a cookie sheet in a preheated oven, stirring occasionally, until evenly
toasted and lightly browned. Cool and store in a resealable plastic bag in the freezer.
Nutrition Information (per 1⁄2 cup serving)
86 calories (8.7% calories from fat), 0.8 grams total fat, (0.1 grams sat. fat), 3 grams protein, 18 grams carbohydrate, 2.4
grams dietary fiber, 0 mg cholesterol, 170 mg sodium, 5 mg calcium
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