Stuffed Mushrooms (Finsand) Recipe


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Stuffed Mushrooms (Finsand) Recipe from Recipes 4U

 

Stuffed Mushrooms (Finsand) Recipe

Recipe Ingredients

20 large white mushrooms
1/3 cup onion, diced
2 tbsp cornflake crumbs
2 tbsp bread crumbs, fine
2 tbsp parmesan cheese, grated
3 tbsp dry sherry
1 water
1 parsley flakes
1 salt and pepper
1 garlic powder (optional)

Recipe Preparation

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

 

 

Servings: 20

 

 

 

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Stuffed Mushrooms (Finsand) Recipe from Recipes 4U

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This Stuffed Mushrooms (Finsand) Recipe is one of our Low Carb Recipes, which come from visitor submissions and open source collections. Clearly, as we have over 50,000 recipes in our cookbook it would be a seriously difficult task to test every single recipe on our web site, so please take care, and double check everything and don`t trust the information implicitly. If you spot any mistakes, please let us know.


 

Stuffed Mushrooms (Finsand) Recipe

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