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Prep 15min
Total30min
Servings8
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Ingredients
24
large mushrooms
1/3
cup chopped onion
1
teaspoon grated gingerroot
4
cloves garlic, finely chopped
3
tablespoons dry sherry or fat-free reduced-sodium chicken broth
1/4
pound cooked small shrimp, finely chopped
6
canned whole water chestnuts, finely chopped
1/4
cup finely chopped turkey ham
1/4
cup dry bread crumbs
1
tablespoon chopped fresh parsley
1/4
teaspoon sesame oil
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Steps
1
Set oven control to broil. Remove stems from mushroom caps; set stems aside. Place mushroom caps, stem sides down, in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Broil with tops about 4 inches from heat about 8 minutes or until mushrooms begin to release moisture. Remove mushrooms from pan; drain on paper towels. Finely chop mushroom stems.
2
Spray nonstick wok or 12-inch skillet with nonstick cooking spray; heat over medium-high heat until cooking spray starts to bubble. Add onion, gingerroot, garlic and sherry. Cook about 6 minutes, stirring frequently, until onion is tender. Stir in
chopped mushroom stems and remaining ingredients. Heat through.
3
Place mushroom caps, stem sides up, in ungreased jelly roll pan. Spoon shrimp mixture into caps, mounding slightly. Spray lightly with nonstick cooking spray. Broil with tops 4 inches from heat about 5 minutes or until shrimp mixture is light brown.
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Purchased Hoison Sauce makes a good dip for these delicious mushrooms. Broiling, rather than baking, really cuts the cooking time on these stuffed mushrooms.
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Nutrition Facts
Serving Size:3 Mushrooms
Calories
60
Calories from Fat
10
Total Fat
1g
Saturated Fat
0g
Cholesterol
30mg
Sodium
100mg
Total Carbohydrate
8g
Dietary Fiber
1g
Protein
6g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
4%
4%
Calcium
2%
2%
Iron
8%
8%
Exchanges:
2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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