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Nutrition Facts
Serving Size 1 (47g) Recipe makes 8 servings
Calories 125
Calories from Fat 86		(69%)
Amount Per Serving		%DV
	Total Fat 9.6g	14%
	Saturated Fat 1.8g	9%
	Monounsaturated Fat 5.8g
	Polyunsaturated Fat 1.6g
	Trans Fat 0.0g
Cholesterol 4mg		1%
Sodium 147mg		6%
Potassium 120mg		3%
Total Carbohydrate 7.7g		2%
	Dietary Fiber 0.9g	3%
	Sugars 1.4g
Protein 2.8g		5%
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Italian Stuffed Mushrooms

Recipe #380230 | 20 min | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Chef mariajane
Jul 4, 2009

These extra-large mushrooms hold more filling and thus make an excellent vegetable accompaniment for dinner, or serve them as part of an antipasto platter,

SERVES 8 (change servings and units)

Ingredients

8 fresh mushrooms, large jumbo size
1/2 cup fresh breadcrumb
1/4 cup mozzarella cheese, shredded
2 garlic cloves, finely minced
4 pitted black olives, finely chopped
2 tablespoons sun-dried tomatoes, in oil, finely chopped
2 tablespoons marinated artichoke hearts, finely chopped
2 tablespoons green onions or sweet onions, finely chopped
2 tablespoons mayonnaise, light
1/2 teaspoon dried oregano or dried basil
1/4 cup olive oil
1 tablespoon parmesan cheese, grated

Directions

1
Remove stems from mushrooms and chop finely. In medium bowl, combine chopped stems, breadcrumbs, mozzarella cheese, garlic, olives, tomatoes, artichokes, onion, mayonnaise, and oregano; mix well.
2
Brush oil on outside of mushroom caps.
3
Spoon filling evenly into caps, mounding as necessry and place in a shallow baking pan. Sprinkle Parmesan cheese on top.
4
Bake in 425F oven for 15-20 minutes, or until mushrooms are heated through.
5
Makes 4 main courses, or 8 appetizer servings.