Onion and Swiss Stuffed Mushrooms
Onions and Swiss cheese bring lots of flavor to this easy Stuffed Mushrooms appetizer that is is tasty and quick to make.Yield: 2 dozen stuffed mushrooms
Servings: 12 people
Calories: 33kcal
Ingredients
- 1 lb (16 oz) button mushrooms
- 2 slices rye bread, whole wheat or whole grain, left out to dry or dried in a low oven
- ½ onion, minced
- 1 teaspoon parsley
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ½ c Swiss cheese, shredded
- ⅔ c vegetable broth (we prefer low sodium)
- 1 egg
Instructions
- Move your oven rack to the top position. Preheat oven to 450F.
- Wipe mushrooms of any dirt with a dry paper towel. Remove stems, so that the caps create a small bowl. Place the caps, upside down on an aluminum foil lined baking sheet. Dice the stems and set aside.
For the Filling
- Place bread slices in a food processor and pulse until you get breadcrumbs.
- Add the onions, parsley, garlic, and salt. Pulse to combine. Add cheese, and pulse again.
- Add the egg. Pulse a few times. Then, add the vegetable broth, a little at a time, pulsing as you add, until the stuffing is moist and sticks together.
Putting It All Together
- Fill each mushroom cap with ½ teaspoon of filling.
- Bake caps 10 - 12 minutes, until stuffing begins to crisp and mushrooms begin to soften.
- Cool slightly before serving.
Nutrition
Serving: 2mushrooms | Calories: 33kcal | Carbohydrates: 2.6g | Protein: 2.8g | Fat: 1.5g | Saturated Fat: 0.8g | Cholesterol: 4mg | Sodium: 111mg | Fiber: 0.6g | Sugar: 1g