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Makes 24 servings
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Stuffed Mushrooms

Contributed by: Chris WebAdmin. of

From The Lactose-Free Cookbook by Sheri Updike.

Have your or someone in your family given up favorite foods because of Lactose Intolerance?
Or are you popping a pill before you can enjoy a meal You are not alone! One in five Americans-and 80% of the world's population-reacts to milk products with pain and embarrassing discomfort. And today, diary products are hidden in almost everything-cold cuts, bread, medication, frozen or packaged goods, and more! What can you do?

Ask Sheri Updike. Determined to give choices and bring the joy of eating back to her 100% Lactose-Intolerant husband, she discovered how to put the "Yum" back into lactose-free cakes and cookies, soups and sauces, au gratin side dishes, ice cream-even a luxurious quiche!

Now dip into 200 foolproof recipes the whole gamily will love-including several prizewinning dishes-along with all of Sheri's secrets for making traditional dairy dishes without lactose products! Exceptionally delicious and so good no one (and that's a promise) will guess they're lactose free, mealtimes can be fun again-chock full of everything you and your whole family love to eat! Sheri includes:

  • Brand-name products that are 100% lactose free
  • Best diary substitutes
  • Special quick fixin' foods-ready in under 30 minutes
  • Breakfast, lunch, dinner dishes...
  • and party fare too.

In this recipe, you are using real fresh mozzarella, substituting with store brands that are lactose free, so no one will know there is a difference. You can change the fresh mozzarella to cheddar cheese or any other favorite cheese alternative you like. This will only make these appetizers better.


  • 24 large fresh button mushrooms
  • 1/4 cup safflower oil margarine, Hollywood
  • 1/4 cup diced shallots
  • 1 garlic clove, minced
  • 2/3 cup bread crumbs, Pioneer, very fine
  • 1/2 cup shredded fresh mozzarella, Del Pastore


Clean the mushrooms by washing and patting them dry or brushing. Remove the stems and chop finely (reserving the caps to be filled later), making approximately 1 cup of mushroom-stem pieces.

Using a medium saucepan, melt the safflower margarine. Add the chopped mushroom stems, shallots, and garlic; saut until tender. Add the bread crumbs and mozzarella and toss until mixed. Remove from the heat and fill the reserved mushroom caps with the mixture.

Preheat the oven to 425?F. and arrange the caps, filled side up, on a baking sheet. If desired, sprinkle additional shredded cheese on the tops. Bake 8 to 10 minutes until thoroughly warm.

Preparation time: 30 minutes

Serving Size: Makes 24 servings

Nutritional Information: Per Serving: Calories: 42, Cholesterol: 2mg, Dietary Fiber: .3g, Protein: 2g, Sodium: 44mg, Carbohydrate: 3g, Total Fat: 3g, Saturated Fat: .8g, Calories from Fat: 57%, Calories from Carbohydrates: 27%, Calories from Protein: 16%



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