Creamy Tomato-Stuffed Caps
Description
This Italian appetizer features Mushrooms, large white, Tomatoes, sun-dried halves, Olive oil. It delivers rich, cheesy flavor, aromatic, well-seasoned taste. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Preheat the oven to 350. Remove the stems from the mushrooms. Reserve the caps and finely chop the stems. In a small bowl, cover the tomatoes with boiling water and let stand for 5 minutes. Drain the tomatoes and set them aside. In a 10" nonstick skillet, warm the oil over med-high heat. Add the onions and garlic, and cook, stirring frequently, until tender, 3-4 min. Add the mushroom stems and tomatoes. cook stirring frequently, until the liquid has evaporated and the mixture has thickened, 5-8 minutes. Process the tomato mixture, milk, parmesan, and vinegar in a food processor until the mixture is coarsely chopped. Place the mushroom caps, stem side up, in a large shallow baking dish. Spoon equal amounts of the filling into each cap and sprinkle with the bread crumbs. Bake the muchrooms until they are tender and the fillin is heated through, 15-20 minutes. Servings; 8
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Source Preventions Quick and Healthy cooking June 1995 p.34
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 221.0kcal
- % Daily Value *
- Total Fat 5.2g8%
- Saturated Fat 1.0g5%
- Cholesterol 3.3mg2%
- Sodium 145.1mg7%
- Total Carbohydrate 31.5g11%
- Dietary Fiber 7.8g32%
- Sugars 15.6g
- Protein 22.2g45%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
appetizer, baking, balsamic, blending, boiling, bread, caps, cheese, cloves, creamy, crumbs, dry, grated, halves, italian, large, low-fat, milk, minced, mushrooms
