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Pecan-Stuffed Mushrooms

8 months ago

Cook : 00:15

Ingredients

This  appetizer  always  disappears  fast.Something about the crunch of pecans justmakes  these  different  from  othermushrooms.

12 large mushrooms
2 tablespoons (20 g) chopped onion
2 tablespoons (28 g) unsalted butter
½ cup (55 g) chopped pecans
½ cup (60 g) whole wheat bread crumbs
1 teaspoon lemon juice

This  appetizer  always  disappears  fast.Something about the crunch of pecans justmakes  these  different  from  othermushrooms.  12 large mushrooms 2 tablespoons (20 g) chopped onion 2 tablespoons (28 g) unsalted butter ½ cup (55 g) chopped pecans ½ cup (60 g) whole wheat bread crumbs 1 teaspoon lemon juice
Pecan-Stuffed Mushrooms

Wash mushrooms gently in cool water orwipe with damp cloth. Remove stems andchop. Sauté onion in butter; add chopped
stems, pecans, bread crumbs, and lemonjuice.  Mix  well.  Mound  mushroom  capswith  stuffing.  Broil  4  minutes  about  4inches  (10  cm)  from  heat  or  cook  inmicrowave oven on 100 percent power 2to 3 minutes until heated through.

Yield: 12 servings
Each with: 14 g water; 70 calories (68% fromfat,  8%  from  protein,  24%  from  carb);  1  gprotein;  5  g  total  fat;  2  g  saturated  fat;  2  gmonounsaturated fat; 1 g polyunsaturated fat; 4 gcarb; 1 g fiber; 1 g sugar; 31 mg phosphorus; 13mg  calcium;  0  mg  iron;  7  mg  sodium;  68  mgpotassium; 62 IU vitamin A; 16 mg vitamin E; 1mg vitamin C; 5 mg cholesterol