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Eggs, Dairy Italian Appetizer 8 Servings

INGREDIENTS

1 pk (12-oz) whole mushrooms
1/2 c Minced eggplant (raw)
1/4 c Onion; minced (up to)
3 Cloves garlic; minced
1 ts Italian seasoning
1/4 c Italian breadcrumbs (I use Progresso)
1 tb Parmesan cheese (fresh Romano is best)

INSTRUCTIONS

Date: Sat, 18 May 1996 19:02:25 -0500
From: lisa@magicnet.net (Lisa Folickman)
This was posted a while back.  I made them and they came out very tasty.
Rinse and stem mushrooms.  Place mushrooms hole side up on a baking sheet
and broil in oven for 6-8 minutes. Turn mushrooms over (insides will be
full of liquid) and broil another 5 minutes. Meanwhile, saute eggplant,
onion, garlic and italian seasoning in a non-stick pan on medium heat until
eggplant is very soft -- about 12-15 minutes. Remove from heat and mix with
breadcrumbs and parmesan cheese. Stuff mushroom caps and bake at 375 for
18-20 minutes, or until stuffing looks browned. Enjoy! I made these on
Christmas Eve and got rave reviews!! S.M. Brooks
FATFREE DIGEST V96 #138
From the Fatfree Vegetarian recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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