1/2 lb mushrooms
6 tbsp grated parmesan cheese *
4 tbsp italian bread crumbs
1 tbsp fresh parsley, chopped
1 garlic salt to taste
1 black pepper to taste
Directions
* Use Romano cheese instead of Parmesan if preferred, or use a
combination of both.
1. Remove stems from mushrooms and reserve. Wash mushrooms and
leave moist.
2. Combine half the cheese with the crumbs. Add garlic salt and
black pepper to your preference. Roll the moist mushrooms in the
cheese mixture; place cup side up on shallow non-stick baking pan
sprayed with cooking spray.
3. Dry the stems and chop; add parsley and the remaining cheese.
Spoon this mixture into the caps. Bake in preheated 475-degree oven
8-10 minutes or until browned.
Servings: 6 servings
Low-Calorie Mushrooms With Cheese Recipe brought to you by Recipe Ideas
Categories: Cheese; Low Calorie; Mushroom; Vegetable
The History of Recipes
We are able to track the history of written recipes back into history, in fact as far back into recorded history as the early Egyptians, and possibly even further. Interesting though that is, in the main part, these ancient recipes were just primitive pictorial, hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the most ancient recipe discovered, according to Professor Solomon Katz, are a few stone tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful and exhilarated. As we move into The time of the romans around 25BC a man called Apicius compiled a few documents showing how to cook the recipes prepared by his fellow Romans. In his scrolls, he recounts how the meals were divided into starters, main course and dessert, something that is very familiar to us today. Aspicius also recounts how the ancient Romans were skilled in the use of a wide range of spices and herbs, including a few that are still present in modern kitchens such as thyme, rue and asafoetida. Later, in the fifteenth century, the Crusaders brought back many new foods, spices and herbs from the holy land, such as coriander, basil and rosemary. These new foods and tastes was responsible for an increase in recipe manuscripts, some of which still exist in private libraries. During the following few hundred years, the wealthy families of the West strove to serve the best banquets, and consequentially cooks and their recipes were highly sought after. However, it was during the nineteenth century that fine cookery and recipe publications became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to assembling, testing, and recording popular recipes of the day. By the advent of the 20th century, cooking books were starting to become popular due to better eduction, more free time and being a little richer. |
We hope you enjoy this Low Calorie Mushrooms With Cheese recipe.
