Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

20 lg White Mushrooms
1/3 c Onion, diced
2 tb Cornflake Crumbs
2 tb Bread Crumbs, fine
2 tb Parmesan Cheese, grated
3 tb Dry Sherry
Water
Parsley Flakes
Salt and Pepper
Garlic Powder (optional)

Wash and clean the mushrooms; then pull off the stems and dice. Place
the diced stems and onions in a small bowl, and cover with wax paper.
With the microwave on HIGH, cook for 45 seconds. Add the crumbs,
cheese, sherry and enough water to moisten the mixture. Season to
taste with parsley flakes, salt, pepper and garlic powder.

Then spoon the filling into the mushroom caps. Place them around the
edge of a large round microwave plate.

Cook on MEDIUM for 3 minutes, turning the plate every minute for even
cooking. Serve hot.

One Serving: Calories: 12 Carbohydrates: 3

Exchange: negligible Source: Diabetic Microwave Cookbook, by Mary Jane
Finsand
Sterling Publishing (1989), ISBN 0-8069-6957-1,
ISBN 0-8069-6960-1 (pbk.)

Shared by: Norman R. Brown

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