Dilled Stuffed
Mushrooms
(Makes 24 appetizer servings)
I’ve never known stuffed mushrooms to
last very long when offered to guests. Hot, juicy and delicious, certainly
they are worth the time it takes to prepare. Keep this recipe handy during
the holiday season.
24 large fresh mushrooms (about 1 pound)
2 tablespoons butter or margarine
2 tablespoons sliced green onion including tops
1/4 cup fine dry bread crumbs
1/2 teaspoon dried dill weed
1/8 teaspoon salt
1/8 teaspoon Worcestershire sauce
1. Gently wash and pat dry mushrooms. Remove
the stems and chop into fine pieces.
2. In small skillet, melt butter; sauté mushroom stems and onion
until tender. Remove from heat.
3. Add bread crumbs, dill weed, salt, and Worcestershire sauce to mushroom
mixture.
4. Place on lightly greased or parchment lined baking sheet.
5. Bake in preheated 425 degree oven for 6 to 8 minutes, until hot.
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Nutritional
information per mushroom:
18 calories, 1 gram fat, 1 gram protein, 2 grams carbohydrate, 0 grams fiber, 3 milligrams cholesterol 17 milligrams sodium
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