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8Ingredients
25Minutes
140Calories
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Ingredients
US|METRIC
4 SERVINGS
- 16 oz. white mushrooms
- 1 pears
- 1 shallots
- 1/4 cup Parmigiano-Reggiano cheese
- 1 Tbsp. finely chopped fresh parsley (optional)
- 1/8 tsp. ground black pepper
- 1/4 tsp. salt
- 1/4 cup I Can't Believe It's Not Butter!® Spread
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Directions
- Preheat oven to 400°. Remove and finely chop mushroom stems (about 1-1/4 cups); reserve mushroom caps.
- Melt I Can't Believe It's Not Butter!® Spread in 12-inch nonstick skillet over medium-high heat and cook chopped stems, pear and shallot, stirring occasionally, 5 minutes or until tender. Stir in cheese, parsley, salt and pepper*.
- Evenly stuff reserved mushroom caps with pear mixture, then arrange on baking sheet. Bake 15 minutes or until mushrooms are tender. Garnish, if desired, with Parmesan cheese shavings.
NutritionView More
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140Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories140Calories from Fat70 |
% DAILY VALUE |
Total Fat8g12% |
Saturated Fat2g10% |
Trans Fat |
Cholesterol |
Sodium250mg10% |
Potassium510mg15% |
Protein4g |
Calories from Fat70 |
% DAILY VALUE |
Total Carbohydrate15g5% |
Dietary Fiber2g8% |
Sugars7g |
Vitamin A20% |
Vitamin C10% |
Calcium2% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Josh 4 years ago
Was a little plain, needs more seasoning. Turned out alright though. Should make sure to cook them on a baking rack so the liquid drains better