Appetizers:

Nutty Stuffed Mushrooms

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Ingredients

16 large mushrooms, 1 pound
1/2 small onion, minced
1/4 cup walnuts, coarsely chopped
4 tablespoons (1/2 stick), butter, can be unsalted.
1/3 cup crushed pretzels
2 tablespoons fat-free sour cream
2 tablespoons chopped parsley, can be fresh or dried
1/4 teaspoon black pepper.

Instructions

Preheat oven to 350 degres. Remove the mushroom stems from the caps. Finely chop the stems. In a large skillet, saute the chopped mushroom stems, onion and walnuts in butter over a medium heat for 3 minutes. Remove from heat and stir in crushed pretzels, sour cream, parsley and black pepper. Mix well. Stuff each mushroom cap wtih the mixture and place on a large, ungreased baking sheet. Bake for 20 minuues. The mushrooms should be tender. Remove from baking sheet and serve. Serving size is two mushrooms. Makes 8 servings.

Sharon Lacey
Davenport