Directions:
- Preheat oven to 400°F.
- Butter a shallow baking dish.
- Snap stems off mushrooms and chop. Please caps with tops down in buttered dish.
- Melt butter in a medium size skillet. Add garlic and mushroom stems. Cook over medium heat, stirring, 3 minutes.
- Add wild rice, cream, salt and pepper and boil 1 minute, stirring until mixture is thickened.
- Spoon wild rice mixture into the mushroom caps.
- Sprinkle with the Parmesan cheese and top each with two or three leaves of rosemary.
- Bake 10-15 minues or until hot.
- Serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 106.51 Kcal (446 kJ) | ||
| Calories from fat | 73.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.15g | 13% | |
|---|---|---|---|
| Cholesterol | 24.94mg | 8% | |
| Sodium | 70.51mg | 3% | |
| Potassium | 180.14mg | 4% | |
| Total Carbs | 5.05g | 2% | |
| Sugars | 1.11g | 4% | |
| Dietary Fiber | 0.75g | 3% | |
| Protein | 3.82g | 8% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 0.7mg | 4% | |
| Calcium | 57.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 133.86 Kcal (560 kJ) | ||
| Calories from fat | 92.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.25g | 13% | |
|---|---|---|---|
| Cholesterol | 31.35mg | 8% | |
| Sodium | 88.62mg | 3% | |
| Potassium | 226.4mg | 4% | |
| Total Carbs | 6.34g | 2% | |
| Sugars | 1.39g | 4% | |
| Dietary Fiber | 0.95g | 3% | |
| Protein | 4.8g | 8% | |
| Vitamin C | 1.7mg | 2% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.8mg | 4% | |
| Calcium | 72.7mg | 6% | |
* 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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