Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/2 lbs mushrooms
- 6 tbsp grated parmesan cheese, *
- -see note
- 4 tbsp italian bread crumbs
- 1 tbsp fresh parsley, chopped
- garlic salt, to taste
- black pepper, to taste
- =
Directions
Recipe by: jo anne merrill preparation time: 0:20 * use romano cheese instead of parmesan if preferred, or use a combination of both. Remove stems from mushrooms and reserve. Wash mushrooms and leave moist. Combine half the cheese with the crumbs. Add garlic salt and black pepper to your preference. Roll the moist mushrooms in the cheese mixture; place cup side up on shallow non-stick baking pan sprayed with cooking spray. Dry the stems and chop; add parsley and the remaining cheese. Spoon this mixture into the caps. Bake in preheated 475°F oven 8-10 minutes or until browned.