Monday, September 13, 2010

I thought I would share a diabetic recipe

Bacon-Pecan Stuffed Mushrooms Recipe


1 pound large fresh mushrooms

4 tablespoons butter, divided

2 tablespoons canola oil

1/4 teaspoon salt

2 tablespoons finely chopped onion

1 cup soft bread crumbs

6 bacon strips, cooked and crumbled

2 tablespoons chopped pecans

2 tablespoons sherry or beef broth

2 tablespoons sour cream

2 tablespoons minced chives


Remove mushroom stems (discard or save for another use). In a large skillet, heat 2 tablespoons butter and oil over medium-high heat. Saute mushroom caps for 2 minutes on each side; sprinkle with salt. Remove with a slotted spoon to paper towels.

In the same skillet, saute onion in remaining butter until tender. Remove from the heat; stir in the remaining ingredients.

Spoon into mushroom caps. Place on a broiler pan; broil 5 in. from the heat for 2-3 minutes or until filling is browned. Serve warm. Yield: 12-14 appetizers.

Nutrition Facts: 1 serving (2 each) equals 184 calories, 16 g fat (6 g saturated fat), 25 mg cholesterol, 277 mg sodium, 7 g carbohydrate, 1 g fiber, 5 g protein

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