RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6388
| View Recipe |
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| Recipe Name: |
Stuffed Mushrooms Tarragon - Copy - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Appetizer |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
Southern |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
15.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
375 |
Approx. Cost/Serving: |
$0.52
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Substitute cream or stock for the milk. The bread crumb mixture may be prepared in advance. Stuff the caps when ready to bake.
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Ingredients:
2 Tablespoons oil, olive
2 Tablespoons milk, whole approximately
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Directions:
Clean the mushrooms. Remove the stems from the caps; chop the stems and set aside. Rub the caps lightly with the olive oil.
Combine the chopped stems, bread crumbs, onion, tarragon and pepper in a medium bowl; toss well. Add the Swiss cheese; toss gently. Stir in just enough milk to moisten.
Stuff the mushrooms caps with the mixture. Sprinkle with the Parmesan cheese. Arrange on a baking sheet.
Bake at 375 degrees for 15 minutes. |
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| Nutrition per Serving: |
| Calories: |
136 |
Total Carbs: |
8.7 |
Net Carbs: |
0.0 |
| Cholesterol: |
11.9 |
Fat: |
8.1 |
Protein: |
9.64 |
| Fiber: |
0.08 |
Sodium: |
45.97 |
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