Lacto: Tig’S Stuffed Mushrooms
Description
This American appetizer features Large mushrooms with nice. The flavors come together beautifully. 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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caps 2 Cloves garlic, minced 1 md Onion, minced 2 tb Butter 1/2 ts Basil 1 ts Prepared mustard Salt and pepper to taste 2 tb White flour 1 tb Plain yogurt (or, sour -
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cream would work) -fresh bread about 6 slices -chopped into little pieces 1/2 c Shredded Mozarella cheese Olive oil
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Wash mushrooms and separate the stems from the caps.
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Set the caps aside to dry out, while you dice the stems into very small pieces.
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Set the stem pieces aside, and toss the mushroom caps in a little olive oil.
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Melt the butter in a medium saucepan and toss in the garlic and onion.
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Saute for a few moments, then add the basil, mustard, salt, pepper and mushroom stem pieces.
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When the veggies are soft, add the flour and stir for two minutes.
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Then remove the pan from the heat and stir in the sour cream.
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Allow to
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cool a bit, then
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add about 2/3 of the mozarella plus enough bread pieces to
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make the mixture stick together.
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Fill mushroom caps with the mixture and place on a cookie sheet.
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When all the caps are filled, top with the remaining mozarella and
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bake at 350 degrees until the cheese starts to bubble (about 10 to 15 minutes).
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Enjoy!
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Antigone (MEANS_ANTIGONE_M)
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 37.5kcal
- % Daily Value *
- Total Fat 0.5g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 8.5mg1%
- Total Carbohydrate 5.6g2%
- Dietary Fiber 1.7g7%
- Sugars 3.4g
- Protein 5.3g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
american, appetizer, baking, lacto, large, mushrooms, nice, sautéing, stuffed, tigs, title, vegan
