Stuffed Mushrooms (Finsand) Recipe

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Stuffed Mushrooms (Finsand) 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)

A Recipe for
Stuffed Mushrooms (Finsand)

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This is a recipe for Stuffed Mushrooms (Finsand) from the recipe cookbook of Recipes-to-go (Diabetic)

Food Tip
Use lean ground beef such as ground round (known as extra lean) or ground sirloin (known as lean) for casseroles, chili, tacos, spaghetti sauces and skillet dishes

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Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.

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Stuffed Mushrooms (Finsand)

Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

Stuffed Mushrooms (Finsand) Directions

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

Serves: 20

Stuffed Mushrooms (Finsand) Recipe brought to you by Recipes To-Go

Stuffed Mushrooms (Finsand) Recipe from the Recipes-To-go.com Diabetic Recipe Cookbook

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