| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Sami | Vegetable | 2 | Servings |
INGREDIENTS
| 1/2 | lb | White button mushrooms; stems removed (I like to use the smallest I can find) |
| 3/4 | c | Italian style breadcrumbs (up to) |
| 3 | Cloves garlic; minced (or more!) | |
| 1/4 | Onion; chopped | |
| 1 | ts | Italian seasoning |
| 1/4 | c | Parmesan (FF Parm would probably work ok) |
| Water |
INSTRUCTIONS
Date: Wed, 15 May 1996 09:29:17 CDT From: "Susan Brooks" <smb@scholars.bellevue.edu> Place mushrooms open side up on a non-stick baking sheet and place under the broiler for 5-8 minutes (insides will fill with "mushroom juice"). Turn mushrooms over and broil for another 4 minutes. Remove from oven. Saute onions and garlic in a nonstick pan until both have brown a bit. Use sauteeing liquid of choice if necessary (balsamic vinegar is nice). In a bowl mix onion/garlic mixture, breadcrumbs, italian seasoning, and parmesan. Add water, a couple of tablespoons at a time, until mixture is moist enough to stick together well (do NOT make this soupy). Stuff mushrooms generously. If desired, sprinkle a little more cheese on top of each mushroom. Place mushrooms back on non-stick baking sheet and bake at 400 for 20 minutes or until tops are brown. Enjoy! FATFREE DIGEST V96 #135 From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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