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Skewered Stuffed Mushrooms

Love.Food's picture
  Mushrooms 10 Large
  Dry white wine 1⁄3 Cup (5.33 tbs)
  Instant chicken bouillon granules 1 Teaspoon
  Chopped onion 1⁄4 Cup (4 tbs)
  Butter/Margarine 2 Tablespoon
  Herb seasoned stuffing mix 1⁄2 Cup (8 tbs) (Crushed)
  Butter/Margarine 1 Tablespoon, melted

Separate mushroom caps and stems.
In saucepan heat wine and bouillon till granules dissolve.
Add mushroom caps to liquid in saucepan; cover and simmer 2 minutes.
Drain on paper toweling.
Reserve 1/4 cup liquid.
Finely chop mushroom stems to make 1/2 cup; cook with onion in 2 tablespoons butter till tender.
Stir in stuffing mix and 14 cup reserved wine liquid.
Fit 2 mushroom caps together with 1 tablespoon stuffing between.
Thread on skewers.
Brush with melted butter; wrap in heavy foil.
Place over medium hot coals for 3 to 5 minutes.
Remove foil.
Add tomato wedges and green pepper pieces to skewers, if desired.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 514 Calories from Fat 328

% Daily Value*

Total Fat 38 g58%

Saturated Fat 23.2 g116.2%

Trans Fat 0 g

Cholesterol 96.8 mg32.3%

Sodium 1313 mg54.7%

Total Carbohydrates 24 g8.2%

Dietary Fiber 3.7 g14.9%

Sugars 7 g

Protein 9 g19%

Vitamin A 22.5% Vitamin C 13%

Calcium 6.4% Iron 12.3%

*Based on a 2000 Calorie diet

Skewered Stuffed Mushrooms Recipe