Rice Stuffed Mushrooms

Yield: 12 servings

Ingridients:
24 large fresh mushroom
1 tablespoon chili sauce
3 tablespoon minced onion
1 tablespoon lemon juice
1 tablespoon butter
1 teaspoon salt
1 cup cooked extra long grain rice
1/4 teaspoon ground black pepper
1/2 cup finely chopped nut meats
1/4 cup melted butter

Preparation:
Remove stems, wash and dry mushrooms. In small skillet, cook onion in butter until tender, but not brown. Add remaining ingredients except for melted butter. Press rice mixture into each mushroom cavity. Place mushroom caps on rack in broiler. Drizzle with melted butter and broil until golden brown. Makes 24 mushrooms (2 per person).

Nutritional Information per Serving

Nutrient	Unit	Value
Proximates
Water	g	275.25
Energy	kcal	201
Protein	g	13.43
Total lipid (fat)	g	9.26
Ash	g	4.88
Carbohydrate, by difference	g	23.43
Fiber, total dietary	g	7.7
Minerals
Calcium, Ca	mg	27
Iron, Fe	mg	5.57
Magnesium, Mg	mg	69
Phosphorus, P	mg	440
Potassium, K	mg	1574
Sodium, Na	mg	341
Zinc, Zn	mg	2.5
Copper, Cu	mg	1.17
Manganese, Mn	mg	0.786
Selenium, Se	mcg	55.7
Vitamins
Vitamin C	mg	1.2
Thiamin	mg	0.217
Riboflavin	mg	1.076
Niacin	mg	10.884
Pantothenic acid	mg	3.928
Vitamin B-6	mg	0.405
Folate	mcg	153
Vitamin B-12	mcg	0.01
Vitamin A, IU	IU	328
Vitamin E	mg_ATE	0.84
Lipids
Fatty acids, total saturated	g	3.211
Fatty acids, total monounsaturated	g	3.585
Fatty acids, total polyunsaturated	g	0.57
Cholesterol	mg	13