Why recepie famous for?
Nutrition Services for Cancer Patients Per Mushroom (12): 20 calories, 1.5g fat, 0.8g protein, 1.2g carbs Per Jalapeño Cornbread Square (9): 149 calories, 4g fat (<1g saturated fat), 4g protein, 24g carbs, 346mg sodium, 1g fiber NOTE: These recipes are OK for those on the LMD (Low Microbial Diet). Ingredients for Mushrooms:
Ingredients
12 medium mushrooms1 Tbsp olive oil
2 Tbsp minced onion
2 Tbsp grated parmesan cheese
1 Tbsp plain dry bread crumbs
⅛ tsp paprika
Dash of ground nutmeg
1 tsp water
⅛ tsp dried Italian herb seasoning (found in stores)
Ingredients for Jalapeño Cornbread:
1 cup all-purpose flour
¾ cup yellow cornmeal
2 tsp baking powder
¾ tsp salt
2 Tbsp sugar
2 Tbsp vegetable oil
1 cup skim milk
1 egg, slightly beaten
Vegetable cooking spray
3 Tbsp minced jalapeño pepper (about 3 small)
Instructions
Cooking Directions for Mushrooms:Preheat oven to 375°.
Remove stems from mushrooms and chop stems finely. Very lightly brush caps with oil, using approximately 1 tsp of oil or so. Place on a baking sheet.
In a 6-inch skillet over medium heat, saute onion in remaining olive oil for 1 minute. Add chopped stems and saute for 2 minutes. Remove from heat.
Stir in parmesan, bread crumbs, seasonings until mixed well. Sprinkle with water. Stir till evenly moistened.
Fill caps with mixture. Bake for 7 minutes or till hot and filling is crisp.
Cooking Directions for Jalapeño Cornbread:
Combine flour, cornmeal, baking powder, salt, and sugar in a large mixing bowl; make a well in the center of the mixture. Combine milk, oil, and egg in a separate small bowl; mix well.
Add egg mixture to dry ingredients (pour in well), stirring just until moistened. Fold in minced jalapeño peppers.
Coat an 8-inch square baking pan with cooking spray and spoon batter into pan.
Bake 20 minutes. Cool 10 minutes in pan. Cut into 9 squares and serve.
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