Serves: 4
Total Calories: 275
1. Crush crackers into fine crumbs. Mix with salt and pepper and set aside.
2. Clean mushrooms and save stems for later use in soups and sauces. Saute onion and celery in butter until soft do not brown. Remove from heat stir in parsley and crumbs. Stuff into mushroom caps.
3. Place caps, stuffed side up, in shallow pan. Pour enough water in bottom of pan to come up about 1/4 the depth of the mushroom caps. Bake in 450°F oven for 25 to 30 minutes, or until mushrooms are tender but not mushy.
This Stuffed Mushrooms recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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