Stuffed Mushrooms with Pear & Parmesan

Stuffed Mushrooms with Pear & Parmesan

Prep Time10 mins Cook Time15 mins Makes 6 Yield_measureservings

When we make this mushroom dish for guests, we never tell them what’s inside – we just serve and wait for their eyes to widen in delight.

Ingredients List

  1. 1 package (500 g.) white button mushrooms
  2. 3 Tbsp. (45 mL) Becel® Buttery Taste margarine*
  3. 1 large pear, peeled, cored and finely chopped
  4. 1 large shallot or 1 small onion, finely chopped
  5. 1/4 cup (60 mL) shredded Parmigiano-Reggiano cheese
  6. 1 Tbsp. (15 mL) finely chopped fresh parsley leaves (optional)
  7. 1/4 tsp. (1 mL) salt
  8. 1/8 tsp. (0.5 mL) ground black pepper

Directions

1. Preheat oven to 400°F (204°C).

2. Remove and finely chop mushroom stems (about 1-1/4 cups/ 300mL ); reserve mushroom caps.

3. Melt Becel® Buttery Taste margarine* in large nonstick skillet over medium-high heat and cook chopped stems, pear and shallot, stirring occasionally, 5 minutes or until tender. Stir in cheese, parsley, salt and pepper*.

4. Evenly stuff reserved mushroom caps with pear mixture, then arrange on baking sheet. Bake 15 minutes or until mushrooms are tender.

5. Garnish, if desired, with Parmesan cheese shavings.

Nutritional Information

Calories

110 (2 mushrooms)

Calories from Fat

60 (2 mushrooms)

Total Fat

7g (2 mushrooms)

Saturated Fat

1.5g (2 mushrooms)

Polyunsaturated Fat

2g (2 mushrooms)

Monounsaturated Fat

3.3g (2 mushrooms)

Sodium

200mg (2 mushrooms)

Total Carbs

10g (2 mushrooms)

Dietary Fiber

2g (2 mushrooms)

Sugars

5g (2 mushrooms)

Protein

3g (2 mushrooms)

Calcium

6% (2 mushrooms)

Iron

4% (2 mushrooms)

Omega-3

0.5g (2 mushrooms)

Omega-6

1.6g (2 mushrooms)

Vitamin C

6% (2 mushrooms)

Vitamin A

8% (2 mushrooms)

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