Cracker Stuffed Mushrooms
24 servings

1/2	teaspoon salt
1/8	teaspoon fresh ground black pepper
1	cup finely ground cheese crackers
3	pounds large mushrooms, stems removed
1/3	cup very finely minced yellow onion
1/3	cup very finely minced celery
1/2	cup melted butter
3	teaspoons minced parsley

Combine cracker crumbs, salt, and pepper.  Heat 1/4-cup butter in a small 
skillet, over a medium heat add onions and celery, sauté until softened, 
without browning.  Remove from heat stir in crumb mixture and parsley-mix.  
Well coat mushroom caps with melted butter.  Place, stem-side up, onto a 
shallow baking pan.  Place a small amount of butter into the cavity of each.  
Bake @ 450 degrees for 5-6 minutes.  Remove from oven, spoon filling into 
mushroom caps.  Bake @ 450 degrees for 10-15 minutes, until lightly toasted 
on top.  Serve hot or warm.

Nutrition Facts
Amount Per Serving: Calories 71 - Calories from Fat 44
Percent Total Calories From: Fat 62%, Protein 9%, Carbohydrate 29%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 3g, 
Cholesterol 11mg, Sodium 129mg, Total Carbohydrate 5g, Dietary Fiber 0g, 
Sugars 0g, Protein 2g, Vitamin A 172 units, Vitamin C 2 units, Calcium 0 
units, Iron 1 units 

Copyright (c) 1997-2004 Salvatore's Kitchen.