You are here

Mozzarella Stuffed Mushrooms

Western.Chefs's picture
  Butter/Margarine 2 Tablespoon
  Mushrooms 8 Large (Each About 2 1/2 Inches In Diameter)
  Mozzarella cheese/Scamorza cheese 4 Ounce (Half Of 8 Ounce Package)
  Basil leaves/Mint leaves/1 tablespoon chopped arugula/ 1/2 teaspoon dried basil 8

1. Place butter or margarine in 12" by 8" baking dish; cover dish with waxed paper. Cook at high (100% power) 1 minute or until butter melts.
2. Meanwhile, remove stem from each mushroom. Wrap stems and reserve for another use. Rinse mushrooms with running cold water and pat dry with paper towels. Place mushrooms in baking dish; brush with melted butter or margarine. Then arrange mushrooms, stem side down, in dish, arranging larger mushrooms near ends of dish; cover with waxed paper. Cook at high 4 1/2 to 5 1/2 minutes, until mushrooms are tender. Turn mushrooms stem side up.
3. Cut mozzarella cheese into 8 pieces; place 1 piece in each mushroom cap; top with a basil leaf. Cook, uncovered, at medium (50% power) 6 to 8 minutes, until cheese melts and is smooth, rotating dish a half turn after 4 minutes.

Recipe Summary

Side Dish
Lacto Ovo Vegetarian

Rate It

Your rating: None
Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 598 Calories from Fat 442

% Daily Value*

Total Fat 50 g77.5%

Saturated Fat 30.4 g152%

Trans Fat 0 g

Cholesterol 154.1 mg51.4%

Sodium 724 mg30.2%

Total Carbohydrates 9 g2.9%

Dietary Fiber 2 g7.9%

Sugars 4.2 g

Protein 31 g62.7%

Vitamin A 38.8% Vitamin C 8.8%

Calcium 60% Iron 9.3%

*Based on a 2000 Calorie diet

Mozzarella Stuffed Mushrooms Recipe