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Rice-Stuffed Mushrooms Recipe
Yield: Makes 24 mushrooms.
• 24 large fresh mushrooms
• 3 tablespoons minced onion
• 1 tablespoon butter or margarine
• 1 cup cooked rice
• 1/2 cup finely chopped pecans
• 1 tablespoon chili sauce
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• melted butter
Remove stems, wash and dry mushrooms.
Cook onion in butter in small skillet until tender, but not brown.
Add rice, pecans, chili sauce, juice, salt and pepper.
Press rice mixture in each mushroom cavity.
Place mushroom caps on rack in broiler.
Drizzle with melted butter and broil until golden brown.
Total Fat 4g
Total Carbohydrate 4g
Dietary Fiber 1g
USA Rice Federation www.usarice.com
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