Stuffed Mushroom Caps
|Red capsicum||1 Cup (16 tbs) (For Garnish)|
|Onion||1 , finely chopped|
|Red capsicum||1 Tablespoon, chopped|
|Cooked ham||125 Gram, chopped|
|Parsley||1 Tablespoon, chopped|
|White breadcrumbs||375 Milliliter|
Prepare mushrooms, remove stalks.
Chop stalks finely and reserve for stuffing.
Arrange mushroom caps in a greased baking dish, dot with butter, and bake in a moderate oven for 10 minutes.
Remove mushrooms from oven and fill each mushroom with prepared stuffing.
Return to oven, bake for a further 15 minutes or until mushrooms are tender.
Serve hot, garnished with red capsicum strips.
Stuffing: Melt butter in a small saucepan, add onion and cook until soft but not brown.
Add red capsicum, ham, parsley, salt and pepper, chopped mushroom stalks and breadcrumbs.
Mix thoroughly and bind together with bechamel sauce.
Serving size: Complete recipe
Calories 2532 Calories from Fat 1265
% Daily Value*
Total Fat 144 g221%
Saturated Fat 76 g379.8%
Trans Fat 0 g
Cholesterol 387.9 mg129.3%
Sodium 3578 mg149.1%
Total Carbohydrates 236 g78.6%
Dietary Fiber 18.7 g75%
Sugars 42.6 g
Protein 78 g155.6%
Vitamin A 251.7% Vitamin C 600.4%
Calcium 88.2% Iron 103.6%
*Based on a 2000 Calorie diet