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  • Make sure you have adequate time to spend in the kitchen when preparing this entr�e because it needs to be served hot to taste its best

    • by vpriddy
      all reviews
      Stuffed Mushrooms Makes 36 mushrooms Serving size: 6 mushrooms � Yields 6 servings These are delicious to eat year round. They go especially well with a garden salad, sliced zucchini or sliced tomatoes for a nice lunch. They are low calorie, low fat and low carbohydrates.

      This makes a great lunch entr�e


      for virtually any diet. The only drawback to this recipe is that it is time consuming to make.

      Make sure you have adequate time to spend in the kitchen when preparing this entr�e because it needs to be served hot to taste its best. 36 medium mushrooms � cup chopped onion � cup ...


      • chopped green bell pepper 2 tablespoons reduced calorie margarine 1 � cups soft bread crumbs � teaspoon salt � teaspoon dried thyme leaves � teaspoon ground turmeric � teaspoon pepper Remove stems from mushrooms and reserve caps.

        Finely chop enough stems to measure 1/3 cup. Cook and stir chopped mushroom stems, onion and

        bell pepper in margarine until tender and then remove from heat.

        Stir in remaining ingredients. Heat oven to 350 degrees F.

        Fill reserved mushroom caps with stuffing mixture and place mushrooms filled sides up in baking dish or broiler pan prayed with nonstick cooking spray. Bake covered for 15 minutes.

        Set oven to broil. Broil with tops 3 to 4 inches from heat until a light brown.

        Serve hot.




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    Stuffed Mushrooms Recipe
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