Creamy Tomato-stuffed Caps Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
24: Mushrooms, large white
1 cup: Tomatoes, sun-dried halves
1 1/2 tsp: Olive oil,
1/2 cup: Onion, shopped
3: Garlic cloves, minced
1/4 cup: Skim milk,
1 tbsp: Parmesan cheese grated,
1 tsp: Vinegar, balsamic
2 tbsp: Bread crumbs, dry
Directions:
Preheat the oven to 350.
Remove the stems from the mushrooms. Reserve the caps and finely chop the
stems.
In a small bowl, cover the tomatoes with boiling water and let stand for 5
minutes. Drain the tomatoes and set them aside.
In a 10" nonstick skillet, warm the oil over med-high heat. Add the
onions and garlic, and cook, stirring frequently, until tender, 3-4 min.
Add the mushroom stems and tomatoes. cook stirring frequently, until the
liquid has evaporated and the mixture has thickened, 5-8 minutes.
Process the tomato mixture, milk, parmesan, and vinegar in a food
processor until the mixture is coarsely chopped.
Place the mushroom caps, stem side up, in a large shallow baking dish.
Spoon equal amounts of the filling into each cap and sprinkle with the
bread crumbs.
Bake the muchrooms until they are tender and the fillin is heated through,
15-20 minutes. Servings; 8
per serving: 53 calories, 1.6g fat 1mg. chol., 173 mg sod, 1g diet fiber
Source Preventions Quick and Healthy cooking June 1995
p.34
Source from luhu.jp
Remove the stems from the mushrooms. Reserve the caps and finely chop the
stems.
In a small bowl, cover the tomatoes with boiling water and let stand for 5
minutes. Drain the tomatoes and set them aside.
In a 10" nonstick skillet, warm the oil over med-high heat. Add the
onions and garlic, and cook, stirring frequently, until tender, 3-4 min.
Add the mushroom stems and tomatoes. cook stirring frequently, until the
liquid has evaporated and the mixture has thickened, 5-8 minutes.
Process the tomato mixture, milk, parmesan, and vinegar in a food
processor until the mixture is coarsely chopped.
Place the mushroom caps, stem side up, in a large shallow baking dish.
Spoon equal amounts of the filling into each cap and sprinkle with the
bread crumbs.
Bake the muchrooms until they are tender and the fillin is heated through,
15-20 minutes. Servings; 8
per serving: 53 calories, 1.6g fat 1mg. chol., 173 mg sod, 1g diet fiber
Source Preventions Quick and Healthy cooking June 1995
p.34
Source from luhu.jp