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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Stuffed Mushrooms with Fresh Herbs

Source: dLife

Sauteed mushrooms filled with a crunchy herbed stuffing.

Nutrition Facts

Makes 16 servings
Amount Per Serving

Calories	28.5

Total Carbs	3.8 g

Dietary Fiber	0.6 g

Sugars	1.0 g

Total Fat	0.8 g

Saturated Fat	0.1 g

Unsaturated Fat	0.1 g

Potassium	111.5 mg

Protein	1.3 g

Sodium	75.9 mg

Dietary Exchanges 0.8 Fat, 0.4 Vegetables, 0.1 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 lb fresh mushrooms 1.0
1 cup fresh chopped onion 2.0
2 each medium garlic cloves 2.0
2 tsp olive oil 3.0
3 tbsp fresh basil 0.5
0 1/2 cup chopped parsley 0.25
0 1/4 cup bread crumbs 1.0
1 pinch salt and pepper 3.0
3 tbsp cooking sherry 1.0
1 tbsp low sodium soy sauce

Directions

Rinse the mushrooms well and pat dry. Remove the stems by carefully twisting them free by hand or by scooping them out with a small spoon. Chop the stems and set them aside.
Preheat the oven to 450 degrees F.
In a large skillet, saute the onions and garlic in the oil on medium heat for about 8 minutes, until golden. Stir in the chopped mushroom stems and continue to saute for another 2 minutes. Add the basil, parsley, bread crumbs, and salt and pepper. Cook for another 2 or 3 minutes, stirring constantly, and set aside.
In a mixing bowl, combine the sherry and soy sauce. Tumble the mushroom caps in the sauce to thoroughly coat them. Fill each mushroom with the sauteed bread crumb mixture.
Arrange the stuffed mushrooms in a nonstick or very lightly oiled or sprayed baking pan and bake, uncovered, for 15 to 20 minutes, until the mushrooms begin to release their juices and the filling is browned and crunchy. Serve hot.