Stuffed Mushrooms with Garlic, Eggplant and Brie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 large mushroom caps1 clove garlic1/4 cup chopped plant3 sprigs fresh parsley1/4 tbsp anchovy paste1 tbsp extra virgin olive oil1/4 cup Progresso Italian bread crumbs2 tbsp grated romano cheese1/4 oz brie, cut into 6 pieces
Preheat oven to 350. Coat cookie sheet with cooking spray and place mushroom caps on tray. Run garlic, eggplant and parsley thru a food processor until finely chopped. Add anchovy paste and olive oil, processes until well mixed. Add bread crumbs and rromano cheese, mix well. Stuff caps 3/4 full. Place 1 piece of brie in the center of each cap, then top with remaining stuffing. Bake for approx. 30 mins., or until mushrooms are cooked through.
Number of Servings: 6
Recipe submitted by SparkPeople user CRO1010.
Number of Servings: 6
Recipe submitted by SparkPeople user CRO1010.
Nutritional Info Amount Per Serving
- Calories: 59.8
- Total Fat: 3.8 g
- Cholesterol: 3.8 mg
- Sodium: 122.8 mg
- Total Carbs: 4.5 g
- Dietary Fiber: 0.5 g
- Protein: 2.6 g
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