CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables |
Vegetarian |
Appetizers, Vegetarian |
1 |
Servings |
INGREDIENTS
8 |
lg |
Mushrooms |
3 |
tb |
Olive oil |
3/4 |
lb |
Tomatoes, peeled & finely chopped |
1 |
|
Garlic clove, crushed |
1 |
bn |
Scallions, thinly sliced |
3 |
tb |
Chopped fresh chives |
|
|
Salt & pepper to taste |
1/2 |
tb |
Lemon juice |
INSTRUCTIONS
Pre-heat oven to 350F. Wipe mushrooms clean. Remove stems & save for
another use. Lightly oil baking sheet with 2 tb oil & lay mushrooms on it
stalk side up. Pour 1/2 ts olive oil over each one & bake for 20 minutes.
Remove from oven & set aside to cool.
Combine tomatoes, garlic & scallions on a chopping board & chop unil
reduced to a puree. Put in a bowl & stir on the chives & salt & pepper.
Stir in the rest of the oilve oil & lemon juice. Fill each mushroom cap &
serve.
"Vegetarian Times" December, 1991
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country. #C.S. Lewis”