Directions:
- Preheat oven to 375.
- Remove mushroom stems and chop finely.
- Bring the broth to a boil at medium-high in a nonstick frying pan.
- Add shallot and mushroom stems. Cook about 2 minutes or until vegetables are tender and liquid has mostly evaporated.
- In a bowl, combine vegetable mixture, rice, mayonnaise, tarragon, and half the cheese.
- After wiping out frying pan, add oil and saute mushroom caps over medium heat until coated (approximately 20 seconds).
- Place caps on a baking sheet, cap side down and place about 2 teaspoons rice mixture in each cap.
- Sprinkle with the remaining cheese.
- Bake until cheese is lightly browned (about 10 minutes) and mushrooms should be tender, yet still hold their shape.
- Dust lightly with paprika.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 70.8 Kcal (296 kJ) | ||
| Calories from fat | 28.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.15g | 5% | |
|---|---|---|---|
| Cholesterol | 2.11mg | 1% | |
| Sodium | 76.49mg | 3% | |
| Potassium | 262.18mg | 6% | |
| Total Carbs | 7.79g | 3% | |
| Sugars | 2.74g | 11% | |
| Dietary Fiber | 1.4g | 6% | |
| Protein | 3.4g | 7% | |
| Vitamin C | 3.3mg | 5% | |
| Iron | 0.9mg | 5% | |
| Calcium | 29.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 70.32 Kcal (294 kJ) | ||
| Calories from fat | 28.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.13g | 5% | |
|---|---|---|---|
| Cholesterol | 2.1mg | 1% | |
| Sodium | 75.97mg | 3% | |
| Potassium | 260.4mg | 6% | |
| Total Carbs | 7.74g | 3% | |
| Sugars | 2.72g | 11% | |
| Dietary Fiber | 1.39g | 6% | |
| Protein | 3.38g | 7% | |
| Vitamin C | 3.3mg | 5% | |
| Iron | 0.9mg | 5% | |
| Calcium | 29.2mg | 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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