Stuffed Mushrooms (Finsand)

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.) Shared by: Norman R. Brown