Stuffed Mushrooms
Original Recipe: Dana Roseman family recipe – Integrated Diabetes Services
INGREDIENTS:
- 1 Lb large mushrooms
- 1 clove garlic, minced
- 1 small onion, minced
- 3/4 c bread crumbs (I like to use Italian flavored or a gluten-free option if needed)
- 1 Tbsp parsley, minced
- 2 Tbsp melted butter
- 3 Tbsp grated parmesan cheese
- salt and pepper to taste
- olive oil
DIRECTIONS:
Preheat oven to 350F.
Wash and peel the skins of the mushrooms. Take out the stems of the mushrooms.
Add stems to a blender along with all other ingredients except for olive oil. Blend until a thick paste.
Line mushrooms on the baking sheet and fill with a rounded tablespoon of filling.
Top mushrooms with olive oil before baking.
Bake at 350 for 20 min.
This recipe is easy to double, triple, etc depending on the size of your gathering, and is a great appetizer or side dish. If you have extra filling, it is nice to fill in other vegetables – try a zucchini boat if you have one on hand!
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2 Responses
Carb count for mushrooms please.
mushrooms are generally considered carb free since the amount is so low but it comes to roughly 2 grams of carb per cup of diced mushroom