Salmon-stuffed cap mushrooms

Yield: 20 Servings

Measure Ingredient
20 larges Fresh mushrooms
3 ounces Fat-free cream cheese; softened
¼ cup Green onions; finely chopped
2 tablespoons Pecans; finely chopped
½ teaspoon Dill weed; fresh
½ teaspoon Worcestershire sauce
¼ teaspoon Salt
dash Hot pepper sauce
6½ ounce Pink salmon; canned, boneless & skinless

From: Barbara Schmidt <smgin2@...> Date: Thu, 18 Jul 1996 10:27:04 -0700 Recipe By: bjs

Clean mushrooms and remove stems. Place half the mushroom caps, stem side up, around edge of microwave safe plate. Cover with waxed paper, cook on HIGH for 2 to 4 minutes or till almost tender. Invert on paper towels.

Repeat with remaining caps. Mix remaining ingredients together and spoon on to mushrooms. Serve. Makes 20 single servings. Per stuffed mushroom, 24½ calories, 0.9 g fat.

EAT-L Digest 17 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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