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Stuffed Mushrooms in Wine Sauce
These make a good simple meatless dinner with a salad or appetizers.
Servings (slide to adjust): servings
Calories per serving: 163kcal
Equipment
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Ingredients
- 6 large stuffing mushrooms, stems removed and set aside
- 4 tablespoons unsalted butter
- 1 teaspoon shallots in oil, or minced shallots
- 2 spring onion , tops only, chopped
- 1 tablespoon Fresh Italian parsley, chopped
- 1 teaspoon Sherry
- ¼ cup breadcrumbs
- ¼ cup Parmesan cheese
- 6 slices Fresh Mozzarella cheese
- ¼ cup white wine
- ½ cup water
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Ingredients necessary for the recipe step are in italic. Ingredient measurements may vary due to measurement tools used.
Instructions
- Chop the mushrooms stems.
- Put the 2 tablespoons butter in a sauté pan, and melt it. Add the shallots, and sauté until they are translucent. Add the spring onion and parsley, and sauté about 10 seconds.
- Add the mushrooms, sauté about 30 seconds, then add the sherry. Lower the heat and cook about 5 minutes, stirring occasionally.
- Remove the cookwell from the Nesco, and preheat it to 375.
- Put the cooked mushroom mixture in a mixing bowl. Melt the remaining butter in the pan, being sure not to burn it.
- Add the breadcrumbs and cheese to the mushroom mixture, and mix well. Pour the melted butter over and mix thoroughly.
- Put the mushrooms on the rack of the Nesco. Stuff each mushroom, and top with a slice of fresh mozzarella.
- Add the wine and enough water just to come up the bottom of the mushrooms. Place the cookwell in the Nesco, cover and cook about 15 minutes.
Nutrition
Serving: 84gCalories: 163kcalCarbohydrates: 5gProtein: 6gFat: 12gSaturated Fat: 8gMonounsaturated Fat: 4gCholesterol: 34mgSodium: 229mgPotassium: 119mgFiber: 0gSugar: 1g
I am not a certified nutritionist or registered dietitian and any nutritional information on the-good-plate.com should only be used as a general guideline.