Title: Stuffed mushrooms (finsand)
 Categories: Appetizers, Diabetic, Microwave, Vegetarian, Lacto
      Yield: 20 Servings
 
     20 lg White Mushrooms
    1/3 c  Onion, diced
      2 tb Cornflake Crumbs
      2 tb Bread Crumbs, fine
      2 tb Parmesan Cheese, grated
      3 tb Dry Sherry
           Water
           Parsley Flakes
           Salt and Pepper
           Garlic Powder (optional)
 
  Wash and clean the mushrooms; then pull off the stems and dice. Place
  the diced stems and onions in a small bowl, and cover with wax paper.
  With the microwave on HIGH, cook for 45 seconds. Add the crumbs,
  cheese, sherry and enough water to moisten the mixture. Season to
  taste with parsley flakes, salt, pepper and garlic powder.
  
  Then spoon the filling into the mushroom caps.  Place them around the
  edge of a large round microwave plate.
  
  Cook on MEDIUM for 3 minutes, turning the plate every minute for even
  cooking.  Serve hot.
  
  One Serving: Calories: 12 Carbohydrates: 3
  
  Exchange: negligible Source: Diabetic Microwave Cookbook, by Mary Jane
  Finsand
       Sterling Publishing (1989), ISBN 0-8069-6957-1,
       ISBN 0-8069-6960-1 (pbk.)
  
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