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20 minutes
Prep: 10 minutes
Cook: 10 minutes
47 calories per serving view nutrition facts
6 servings
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| 1/2 | pound | mushrooms | |
| 6 | tablespoons | parmesan, parmigiano-reggiano cheese, grated | or romano cheese, grated |
| 4 | tablespoons | bread crumbs | italian style |
| 1 | tablespoon | parsley leaves | fresh, chopped |
| 1 | x | garlic salt | to taste |
| 1 | x | black pepper | to taste |
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 degree oven 8-10 minutes or until browned.
| % Daily Value* | |
| Total Fat 2.0g | 3% |
| Saturated Fat 1.0g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 112mg | 5% |
| Total Carbohydrate 5.0g | 2% |
| Dietary Fiber 1.0g | 2% |
| Sugars 1.0g | |
| Protein 4.0g | 7% |
| Vitamin A | 1% | Vitamin C | 2% | |
| Calcium | 7% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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A mousse is a rich, airy preparation that can be cold or hot, sweet or savory. The word mousse is French and translates as ...
Very good. I will make it again and add to my favorites. TY, Andy.
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