Stuffed Mushroom Croustades
|Thin bread slices||24 , crusts trimmed|
|Fresh mushrooms||24 Medium|
|Fine whole wheat bread crumbs||1 Cup (16 tbs) (Fresh)|
|Fresh parsley||1⁄4 Cup (4 tbs), finely chopped|
|Garlic clove||1 Large, minced|
|Freshly ground black pepper||To Taste|
|Corn oil margarine||4 Teaspoon|
|Part skim mozzarella cheese||2⁄3 Cup (10.67 tbs), shredded|
Preheat oven to 300 degrees.
With a rolling pin flatten bread.
With a 1 1/2-inch cookie cutter cut 24 rounds.
Into miniature muffin cups press bread rounds.
Bake for 20 to 25 minutes or until light brown.
Remove from pan.
Wash mushrooms and pat dry with paper towels.
Remove stems and reserve for another purpose.
In a food processor container combine bread crumbs, parsley, garlic and salt and pepper.
Process until mixed.
Process just until mixed.
Into each mushroom cap spoon a small amount of crumb mixture.
Sprinkle with cheese.
Into each baked bread cup place 1 stuffed mushroom.
On baking sheet arrange cups.
Preheat oven to 400 degrees.
Bake for 10 minutes.
Broil for 1 minute if desired.
Serving size: Complete recipe
Calories 2309 Calories from Fat 471
% Daily Value*
Total Fat 54 g82.6%
Saturated Fat 17.1 g85.4%
Trans Fat 3.5 g
Cholesterol 56.4 mg18.8%
Sodium 4670.5 mg194.6%
Total Carbohydrates 362 g120.5%
Dietary Fiber 27.4 g109.5%
Sugars 13.3 g
Protein 97 g194.6%
Vitamin A 47.9% Vitamin C 50.5%
Calcium 120.1% Iron 118.2%
*Based on a 2000 Calorie diet