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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.

Nutrition Facts
Calories 50   
Total Fat 4g 
Cholesterol 5mg 
Sodium 143mg 
Total Carbohydrate 4g 
Dietary Fiber 1g 
Protein 1g


USA Rice Federation

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