3 tbsp butter
3 dozen medium-size fresh white mushrooms
1 cup mayonnaise - do not use a substitute for regular mayo
1 cup finely shredded Swiss cheese
1/4 cup Dijon mustard
1/4 cup fresh minced parsley
1/2 tsp onion powder
2 egg whites
Preheat oven to 450 degrees.
Clean mushrooms, remove and discard the stems.
Melt the butter in a skillet; add mushroom caps and sauté.
Combine the mayonnaise, cheese, Dijon, parsley and onion powder in a bowl.
Beat egg whites until stiff; fold into the mayonnaise mixture. Stuff the mushroom caps with the mixture.
Place caps in an ungreased 15" X 10" X 1" baking pan or dish. Bake at 450 degrees 8 to 10 minutes or until golden brown.
1 cup mayonnaise - do not use a substitute for regular mayo
1 cup finely shredded Swiss cheese
1/4 cup Dijon mustard
1/4 cup fresh minced parsley
1/2 tsp onion powder
2 egg whites
Preheat oven to 450 degrees.
Clean mushrooms, remove and discard the stems.
Melt the butter in a skillet; add mushroom caps and sauté.
Combine the mayonnaise, cheese, Dijon, parsley and onion powder in a bowl.
Beat egg whites until stiff; fold into the mayonnaise mixture. Stuff the mushroom caps with the mixture.
Place caps in an ungreased 15" X 10" X 1" baking pan or dish. Bake at 450 degrees 8 to 10 minutes or until golden brown.
Note: This is a file photo.
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