Swiss Stuffed Mushrooms
|Butter/Margarine||2 Tablespoon, melted|
|Fine dry breadcrumbs||1⁄2 Cup (8 tbs)|
|Shredded swiss cheese||2 Ounce (About 1/2 Cup)|
|Egg||1 , beaten|
|Dried parsley flakes||1 Teaspoon|
|Crushed dried dill weed||1 Teaspoon|
|Grated lemon rind||1⁄2 Teaspoon|
|Lemon juice||2 Tablespoon|
Clean mushrooms with damp paper towels.
Remove stems, and set aside.
Sprinkle inside of caps with salt.
Chop stems finely; saute in butter over medium heat 3 to 4 minutes.
Add remaining ingredients except mushroom caps, mixing well.
Spoon mixture into mushroom caps Place stuffed mushrooms on un greased baking sheet; bake at 350° for 5 to 8 minutes or until thoroughly heated.
(These may be made ahead of time and refrigerated until ready to bake.)
Serving size: Complete recipe
Calories 707 Calories from Fat 422
% Daily Value*
Total Fat 48 g73.8%
Saturated Fat 27.5 g137.5%
Trans Fat 0 g
Cholesterol 328.1 mg109.4%
Sodium 802.4 mg33.4%
Total Carbohydrates 40 g13.5%
Dietary Fiber 6.9 g27.8%
Sugars 9.2 g
Protein 37 g74.9%
Vitamin A 45.5% Vitamin C 54%
Calcium 70.6% Iron 62.4%
*Based on a 2000 Calorie diet