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Nutrition Facts
Serving Size 1 (66g) Recipe makes 8 servings
Calories 59
Calories from Fat 47		(80%)
Amount Per Serving		%DV
	Total Fat 5.3g	8%
	Saturated Fat 0.7g	3%
	Monounsaturated Fat 3.7g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 149mg		6%
Potassium 199mg		5%
Total Carbohydrate 2.3g		0%
	Dietary Fiber 0.7g	2%
	Sugars 1.0g
Protein 1.9g		3%
detailed view... how is this calculated?

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⁽²⁷⁾ RATE IT NOW Print Recipe

By: justcallmetoni
Aug 29, 2005

Can be served as a hot appetizer or side dish. Many reviewers have commented that they have found the herb amounts to be too much, so you may want to reduce them according to your own tastes. Originally submitted for the 2005 World Tour.

SERVES 8 (change servings and units)

Ingredients

1 lb mushroom cap
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon paprika
1 garlic clove (crushed)
1 green onion (chopped)
3 tablespoons fresh parsley (chopped)
1 tablespoon fresh dill weed (chopped)
2 teaspoons basil

Directions

1
Clean mushrooms removing stems.
2
Heat oil in a large non-stick skillet over medium heat. Stir in salt, paprika, garlic and green onion.
3
Increase heat, add mushrooms, sauté three to five minutes until mushrooms are glazed and coated.
4
Remove mushrooms from heat. Toss in parsley, dill and basil.
5
Serve immediately.

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Featured Reviews for This Recipe

From: katia

On Mar 28, 2008

I loved this mushrooms, but I also felt that the seasonings were too much. I added dried basil so I cut down the posted ammount. I loved the paprika, nice color and taste. Thanks,for posting!

0 people found this review helpful

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From: Boomette

On Jun 25, 2007

I sliced all my mushrooms. I used hongarian paprika. Instead of green onion, I used regular onion. And I used 1 teaspoon of basil. Perfect. We liked it very much. Made for ZWT 3

0 people found this review helpful

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From: mama's kitchen

On Sep 15, 2005

Same here. The seasoning overpower the fabulous taste the mushrooms had after browning in the olive oil. I use butter normally and the olive oil was a wonderful change. I will make them again but with about 1/2 the herbs.

4 people found this review helpful

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From: Ms*Bindy

On Sep 14, 2005

These were fabulous until I added the parsley, dill and basil. I think the amount was just too much, as they overpowered the mushrooms and the other seasonings. I used baby portabellos and sliced them thick rather than using just the caps. That was the only change I made to the recipe. Next time I will either cut down on the final herbs or just omit them entirely.

3 people found this review helpful

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