Stuffed Mushrooms
Ingredients
| Mushrooms | 1 Pound | |
| Spinach | 1 Cup (16 tbs) , cooked, drained | |
| Garlic | 1 Clove (5 gm) | |
| Hard boiled egg | 1 | |
| Parsley | 4 Tablespoon , chopped | |
| Anchovies | 2 Can (20 oz) | |
| Mushroom stems | 1 Cup (16 tbs) | |
| Oil/Bread crumbs | 1 Tablespoon | |
| White sauce | 1 Cup (16 tbs) | |
| Parmesan cheese | 1/2 Cup (8 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste |
Directions
GETTING READY
1. Stem the mushrooms and keep aside.
2. Wash and pat the mushrooms heads dry on paper toweling. Keep aside.
3. Butter a casserole dish
4. Preheat the oven to 450°F
MAKING
5. In a food processor jar, combine the cooked spinach, garlic, egg, parsley, anchovies, mushroom stems and seasoning.
6. Grind well, adding oil or bread crumbs to bind if mixture is too dry or moist.
7. Spoon this filling into the mushroom heads, packing them firmly.
8. Arrange mushrooms, stuffed side up in the casserole dish.
9. Spoon the sauce over them and sprinkle cheese.
10. Bake in the preheated oven for 45 minutes until mushrooms are tender and cheese has melted and lightly browned.
SERVING
11. Serve the mushrooms hot as an appetizer or as a side course.
Recipe Summary
Nutrition Facts
Serving size
Calories 261Calories from Fat 118
% Daily Value*
Total Fat 13 g20%
Saturated Fat 4 g20%
Trans Fat 0 g
Cholesterol
Sodium 454 mg18.92%
Total Carbohydrates 7 g2.3%
Dietary Fiber 1 g4%
Sugars 3 g
Protein 28 g56%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
