Nutty Stuffed Mushrooms -- Quad-Cities Online Recipe Book
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Nutty Stuffed Mushrooms

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Ingredients

16 large mushrooms, 1 pound
1/2 small onion, minced
1/4 cup walnuts, coarsely chopped
4 tablespoons (1/2 stick), butter, can be unsalted.
1/3 cup crushed pretzels
2 tablespoons fat-free sour cream
2 tablespoons chopped parsley, can be fresh or dried
1/4 teaspoon black pepper.

Instructions

Preheat oven to 350 degres. Remove the mushroom stems from the caps. Finely chop the stems. In a large skillet, saute the chopped mushroom stems, onion and walnuts in butter over a medium heat for 3 minutes. Remove from heat and stir in crushed pretzels, sour cream, parsley and black pepper. Mix well. Stuff each mushroom cap wtih the mixture and place on a large, ungreased baking sheet. Bake for 20 minuues. The mushrooms should be tender. Remove from baking sheet and serve. Serving size is two mushrooms. Makes 8 servings.

Sharon Lacey
Davenport




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1864 -- 150 years ago: Yesterday some bold thief stole a full bolt of calico from a box in front of Wadsworth's store, where it was on exhibition.
1889 -- 125 years ago: A team belonging to Peter Priese got away from its driver and made a mad run across the Rock Island Bridge. The driver was thrown from his seat but not hurt.
1914 -- 100 years ago: Carlton Taylor was appointed district deputy grand master for the 14th
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1939 -- 75 years ago: Moline's million dollar municipal airport was dedicated to air transportation and the national defense by Lt. Gov. John Stelle.
1964 -- 50 years ago: THE ARGUS will be election headquarters for Rock Island County tomorrow night, and the public is invited to watch the operation. The closing of the polls at 6 p.m. will mark the start of open house in the newsroom. Visitors will see staff members receiving, tabulating and posting returns.
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