*  Exported from  MasterCook  *
 
                        STUFFED MUSHROOMS (FINSAND)
 
 Recipe By     : 
 Serving Size  : 20   Preparation Time :0:00
 Categories    : Appetizers                       Diabetic
                 Microwave                        Vegetarian
                 Lacto
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   20       lg           White Mushrooms
      1/3   c            Onion, diced
    2       tb           Cornflake Crumbs
    2       tb           Bread Crumbs, fine
    2       tb           Parmesan Cheese, grated
    3       tb           Dry Sherry
                         Water
                         Parsley Flakes
                         Salt and Pepper
                         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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