Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Stuffed Mushrooms Alfredo
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- #29367
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
18 large mushrooms, stems removed
olive oil
1 1/2 cup finely shredded rotisserie chicken without skin
2/3 cup refrigerated Alfredo sauce (not reduced-fat)
1/2 cup seasoned dry Italian bread crumbs
1/4 cup finely chopped onion
2 tablespoons finely chopped Italian (flat-leaf) parsley
1 teaspoon minced garlic
salt and pepper, to taste
1 egg, beaten
1/4 cup grated Parmesan cheese
directions
Preheat oven to 350 degrees F.
Lightly brush or drizzle mushrooms (inside and out) with oil. Place hollow-side up on baking sheet with sides or 9-by-13-inch baking pan.
Mix chicken, Alfredo sauce, bread crumbs, onion, parsley and garlic in medium bowl. Season with salt and pepper. Mix in eggs.
Mound about 1 rounded tablespoon of chicken mixture in each cap, pressing down firmly and forming dome in center. Sprinkle with cheese.
Bake until filling is firm and heated through, 20 to 25 minutes. Serve warm or at room temperature.
added by
Supercom
nutrition data
Nutritional data has not been calculated yet.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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