|Mushrooms||1 Pound (2 Inch Caps)|
|Olive oil||2 Tablespoon|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Garlic||1⁄2 Clove (2.5 gm), finely chopped|
|Dry bread crumbs||1⁄3 Cup (5.33 tbs)|
|Grated parmesan cheese||3 Tablespoon|
|Chopped parsley||1 Tablespoon|
1. Clean mushrooms and remove stems. Place caps open-end up in a shallow greased 1 1/2 quart baking dish; set aside. Finely chop mushroom stems.
2. Heat 2 tablespoons olive oil in a skillet. Add mushroom stems, onion, and garlic. Cook slowly until onion and garlic are slightly browned.
3. Combine bread crumbs, cheese, parsley, salt, and oregano. Mix in the onion, garlic, and mushroom stems. Lightly fill mushroom caps with mixture. Pour 2 tablespoons olive oil into the baking dish.
4. Bake at 400°F 1 5 to 20 minutes, or until mushrooms are tender and tops are browned.
Serving size: Complete recipe
Calories 652 Calories from Fat 401
% Daily Value*
Total Fat 46 g70.1%
Saturated Fat 12.4 g61.9%
Trans Fat 0 g
Cholesterol 39.6 mg13.2%
Sodium 1812.9 mg75.5%
Total Carbohydrates 35 g11.5%
Dietary Fiber 6.8 g27.1%
Sugars 10.8 g
Protein 35 g69.3%
Vitamin A 30.1% Vitamin C 55.9%
Calcium 58.8% Iron 27.7%
*Based on a 2000 Calorie diet