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Mushroom Caps with Thyme-Cornbread Stuffing

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Mushroom Caps with Thyme-Cornbread Stuffing
  • Prep Time 20 min
  • Total Time 40 min
  • Servings 20
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Made with cornbread instead of plain bread crumbs, these stuffed mushrooms are more special but just as easy to prepare. Save the mushroom stems to stir into spaghetti sauce, soup or stew.

Ingredients

1
(8-oz.) pkg. fresh whole mushrooms
1/4
cup chopped onion
1
tablespoon margarine or butter
1
tablespoon chopped fresh parsley
1/2
teaspoon dried thyme leaves
1/2
cup dry cornbread stuffing
1/4
cup water
Paprika

Directions

  • 1 Heat oven 350°F. Brush mushrooms or wipe clean with damp cloth. Remove stems from mushrooms; set caps aside. Chop enough stems to make 1/3 cup. Discard remaining stems or reserve for another use.
  • 2 Spray medium nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chopped mushroom stems; cook 3 minutes or until golden brown, stirring occasionally.
  • 3 Reduce heat to medium. Add onion; cook 2 to 3 minutes or until onion is tender, stirring frequently. Add margarine, parsley and thyme; cook and stir until margarine is melted. Stir in stuffing and water until well mixed.
  • 4 Remove skillet from heat. Spoon stuffing mixture evenly into mushroom caps; press down gently with spoon to hold stuffing in place. Sprinkle with paprika; place in ungreased shallow baking dish.
  • 5 Bake at 350°F. for 20 minutes or until thoroughly heated. If desired, serve on platter garnished with curly endive.
Tips  

Stuff mushrooms as directed in recipe; place in baking dish. Do not bake. Cover; refrigerate up to 24 hours. Uncover; bake as directed in recipe.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer
Calories
15
(
Calories from Fat
10
)
Daily Value
Total Fat
1g
2%
(
Saturated Fat
0g
0%
)
Cholesterol
0mg
0%
Sodium
20mg
1%
Total Carbohydrate
2g
1%
(
Dietary Fiber
0g
0%
,
Sugars
0g
)
Protein
0g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
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