|Minced onion||1⁄4 Cup (4 tbs)|
|Minced green pepper||1⁄4 Cup (4 tbs)|
|Minced mushroom stems||1⁄4 Cup (4 tbs)|
|Finely chopped walnuts||1⁄4 Cup (4 tbs)|
|Corn flake crumbs||1⁄2 Cup (8 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Chopped tomato||1⁄4 Cup (4 tbs)|
|Black pepper||1⁄4 Teaspoon|
Remove and mince stems.
Measure 1/4 cup chopped stems and reserve.
Combine onion, green pepper, reserved 1/4 cup mushroom stems, walnuts and butter in a 1 1/2 qt.glass casserole dish.
Cover and microwave 2 to 3 minutes or until tender.
Mix in crumbs, sour cream, tomato, salt and pepper.
Stuff each mushroom cap with 1 to 2 teaspoonsful filling.
Arrange 8 to 10 caps on a paper plate or 8 inch round glass cake dish.
Cover with wax paper.
Microwave 1 minute to 1 minute 30 seconds [ROASTS, 2 minutes to 2 minutes 30 seconds].
Give dish a 1/4 turn during cooking.
Repeat with remaining mushroom caps.
If desired, sprinkle with paprika, parsley flakes, or chopped chives and serve.
Serving size: Complete recipe
Calories 1827 Calories from Fat 875
% Daily Value*
Total Fat 102 g156.3%
Saturated Fat 40.5 g202.3%
Trans Fat 0 g
Cholesterol 156.6 mg52.2%
Sodium 3008.1 mg125.3%
Total Carbohydrates 198 g66.1%
Dietary Fiber 19.6 g78.6%
Sugars 31.8 g
Protein 51 g102.6%
Vitamin A 92.5% Vitamin C 140.9%
Calcium 23.8% Iron 244.4%
*Based on a 2000 Calorie diet