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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 115.8
  • Total Fat: 3.1 g
  • Cholesterol: 1.2 mg
  • Sodium: 267.8 mg
  • Total Carbs: 14.4 g
  • Dietary Fiber: 3.1 g
  • Protein: 8.8 g

View full nutritional breakdown of Cindy's Stuffed Mushrooms calories by ingredient
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Cindy's Stuffed Mushrooms

Submitted by: CINDY_LU_WHO

Introduction

I love stuffed mushrooms but the butter laden bread crumb stuffings just do not agree with my stomach. So, I decided to experiment and came up with this almost totally vegetable stuffed, stuffed mushroom recipe. Everyone in my family loves them, I never told them there was only 1/2 cup of bread crumbs... actually it us usually only a handfull of breadcrumbs that I use. I load the pan with the celery, onions and mushroom stems. I have been known to add extra finely chopped mushrooms to the mixture too! These are really very good! I love stuffed mushrooms but the butter laden bread crumb stuffings just do not agree with my stomach. So, I decided to experiment and came up with this almost totally vegetable stuffed, stuffed mushroom recipe. Everyone in my family loves them, I never told them there was only 1/2 cup of bread crumbs... actually it us usually only a handfull of breadcrumbs that I use. I load the pan with the celery, onions and mushroom stems. I have been known to add extra finely chopped mushrooms to the mixture too! These are really very good!
Number of Servings: 6

Ingredients

    Mushrooms, fresh, 12 large for stuffing
    Celery, raw, 4 stalk, large (11"-12" long), diced
    Onions, raw, 2 large, diced
    Soy Cheese, Pepper Jack 4 oz
    Bread crumbs, dry, grated, plain, 0.33 cup
    Chicken stock, home-prepared, 1cup

Tips

I make these quite frequently for family gatherings, and they fly off the plate. The soy cheese I use is Pepper Jack soy cheese and they are delicious.


Directions

clean mushrooms, remove stems and set aside. Place cleaned mushroom caps into baking pan large enough to hold the mushrooms in place, so they do not roll over.
Finely dice mushroom stems, celery, and onions. Saute in large frying pan with chicken stock until very tender over med to low heat. You want these veggies to be so soft they can be mashed. Add stock as needed, you won't need all of it to cook the veggies if the heat is low enough. Some of the stock is needed to bake mushrooms.
Once veggies are mashable, add soy cheese, and breadcrumbs. Combine all ingredients well.
Fill caps, pour small amount of stock into pan cover with foil and bake @ 350 degrees until done, check in 20 minutes, and until desired doneness is reached.

Serving Size: makes 12 mushrooms, 2 per serving.

Number of Servings: 6

Recipe submitted by SparkPeople user CINDY_LU_WHO.






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