Stuffed Mushrooms
Yield: 1 serving
20 lg White Mushrooms 3 tb Dry Sherry
1/3 c Onion, diced Water
2 tb Cornflake Crumbs Parsley Flakes
2 tb Bread Crumbs, fine Salt and Pepper
2 tb Parmesan Cheese, grated Garlic Powder (optional)
Wash and clean the mushrooms; then pull off the stems and dice.
Place the diced stems and onions in a small bowl, and cover with wax
paper. With the microwave on HIGH, cook for 45 seconds. Add the
crumbs, cheese, sherry and enough water to moisten the mixture.
Season to taste with parsley flakes, salt, pepper and garlic powder.
Then spoon the filling into the mushroom caps. Place them around the
edge of a large round microwave plate.
Cook on MEDIUM for 3 minutes, turning the plate every minute for even
cooking. Serve hot.
One Serving: Calories: 12 Carbohydrates: 3 Exchange: negligible
Source: Diabetic Microwave Cookbook, by Mary Jane Finsand Sterling
Publishing (1989), ISBN 0-8069-6957-1,ISBN 0-8069-6960-1 (pbk.)
Shared by: Norman R. Brown
4420 lg White Mushrooms 3 tb Dry Sherry
1/3 c Onion, diced Water
2 tb Cornflake Crumbs Parsley Flakes
2 tb Bread Crumbs, fine Salt and Pepper
2 tb Parmesan Cheese, grated Garlic Powder (optional)
Wash and clean the mushrooms; then pull off the stems and dice.
Place the diced stems and onions in a small bowl, and cover with wax
paper. With the microwave on HIGH, cook for 45 seconds. Add the
crumbs, cheese, sherry and enough water to moisten the mixture.
Season to taste with parsley flakes, salt, pepper and garlic powder.
Then spoon the filling into the mushroom caps. Place them around the
edge of a large round microwave plate.
Cook on MEDIUM for 3 minutes, turning the plate every minute for even
cooking. Serve hot.
One Serving: Calories: 12 Carbohydrates: 3 Exchange: negligible
Source: Diabetic Microwave Cookbook, by Mary Jane Finsand Sterling
Publishing (1989), ISBN 0-8069-6957-1,ISBN 0-8069-6960-1 (pbk.)
Shared by: Norman R. Brown
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