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Hobbit Mushroom Pudding

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  Margarine 3 Tablespoon
  Green onions 1⁄2 Cup (8 tbs), finely chopped
  Celery 1⁄2 Cup (8 tbs), finely chopped
  Mushrooms 5 Cup (80 tbs), coarsely chopped
  Lemon juice 2 Tablespoon
  Toasted whole wheat bread cubes 1 Cup (16 tbs)
  Cooked brown rice 1⁄2 Cup (8 tbs)
  Freshly grated parmesan cheese 1⁄4 Cup (4 tbs)
  Milk 2 Cup (32 tbs)
  Eggs 4 , beaten
  Salt 1 Teaspoon
  Thyme 1⁄4 Teaspoon

Melt margarine in a skillet and saute onions, celery, and mushrooms for 5 minutes.
Stir in lemon juice and mix well.
Combine bread cubes, rice, and Parmesan cheese; and stir into vegetable mixture.
Spoon into a greased baking dish.
Beat together milk, eggs, salt, and thyme; and pour over vegetable mixture.
Place baking dish in a pan of hot water in a 325 degree oven and bake pudding, uncovered, for 45 minutes.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2006 Calories from Fat 824

% Daily Value*

Total Fat 92 g142.2%

Saturated Fat 29.2 g146%

Trans Fat 0 g

Cholesterol 918.6 mg306.2%

Sodium 4429.4 mg184.6%

Total Carbohydrates 206 g68.8%

Dietary Fiber 20.3 g81.3%

Sugars 51.5 g

Protein 101 g202.5%

Vitamin A 98.7% Vitamin C 74.1%

Calcium 143.8% Iron 99.2%

*Based on a 2000 Calorie diet

Hobbit Mushroom Pudding Recipe