Directions:
- Separate eggs; let stand at room temperature for 30 minutes. Remove stems from mushrooms and finely chop stems to measure 1 cup; set caps aside. Discard or save remaining mushroom stems for another use.
- In a large skillet, saute chopped mushrooms in 2 tablespoons butter until tender; transfer to a large bowl. Add the bread crumbs, cheese, milk, egg yolks, salt, pepper and nutmeg if desired.
- In a large bowl, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into mushroom mixture until no white streaks remain. Fold in remaining egg whites until combined. Spoon 1 tablespoon filling into each mushroom cap. Place on greased baking sheets. Melt remaining butter; drizzle over mushrooms.
- Bake at 400° for 12-15 minutes or until mushrooms are tender and tops are golden brown. Yield: 32 appetizers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 36.43 Kcal (153 kJ) | ||
| Calories from fat | 22.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.47g | 4% | |
|---|---|---|---|
| Cholesterol | 16.45mg | 5% | |
| Sodium | 36.79mg | 2% | |
| Potassium | 87.06mg | 2% | |
| Total Carbs | 1.73g | 1% | |
| Sugars | 0.75g | 3% | |
| Dietary Fiber | 0.28g | 1% | |
| Protein | 1.99g | 4% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 0.3mg | 2% | |
| Calcium | 31.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 103.03 Kcal (431 kJ) | ||
| Calories from fat | 62.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.97g | 4% | |
|---|---|---|---|
| Cholesterol | 46.52mg | 5% | |
| Sodium | 104.07mg | 2% | |
| Potassium | 246.24mg | 2% | |
| Total Carbs | 4.91g | 1% | |
| Sugars | 2.12g | 3% | |
| Dietary Fiber | 0.78g | 1% | |
| Protein | 5.63g | 4% | |
| Vitamin C | 1.3mg | 1% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 1mg | 2% | |
| Calcium | 87.9mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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