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Balsamic Casserole W/ Stuffed Mushrooms

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(0)
CATEGORY CUISINE TAG YIELD
Grains, Vegetables Sami 1 servings

INGREDIENTS

1 pk Mushrooms; stems removed
1/4 Yellow onion very finely chopped; (see below)
1 Clove garlic; minced
1/2 cn Diced tomatoes; (see below)
1 tb Balsamic vinegar
1/2 ts Basil
1/2 ts Oregano
1 cn Great Northern Beans; (do not drain )
1 cn Black Beans; (do not drain)
1 1/2 cn Diced tomatoes; (I get the ones with roasted garlic for extra zip! – do not drain)
2 Cloves garlic; chopped
3/4 Yellow onion; chopped
2 c Rice; (your favorite type, see comments above)
1 c Balsamic vinegar; up to 2
1 ts Basil
1 ts Oregano
Salt and pepper to taste
Vegetable stock if extra liquid is required

INSTRUCTIONS

MUSHROOMS
STUFFING
CASSEROLE
Prepare Mushrooms first.
combine onion, garlic, tomatoes, vinegar and spices. Stuff mushroom
caps making sure all ingredients are included in each cap. Set these
aside until casserole is ready to be cooked, add leftover stuffing to
the mix below.
Preheat oven to 375 degrees, then prepare casserole.
Uses a large casserole dish w/lid (or a 9x13x2 baking dish and
tinfoil). Stir together rice and both cans of beans (I use canned for
the extra liquid). Its easier to stir the tomatoes, onion and garlic
together first then add them to the pan (this is where I add the
leftover mushroom ingredients). Pour Balsamic vinegar over entire
pan, mix in with basil and oregano. If you're using instant rice, you
may need about 1/2 c. vegetable stock for moisture.
Flatten casserole down and create beds for the mushrooms on top. (I
have added fresh carrot chunks and/or zucchini chunks along the top
layer of this to be steamed with everything else, besides being WAY
too much food, it was great!)
Cover dish and bake for 35-40 minutes.
If the original dish is moist enough, it reheats wonderfully for
lunch the next day, but I've found that there are NEVER leftover
mushrooms to take to work ;-)
Posted to fatfree digest by alicia.d.king@ac.com on Mar 18, 1999,
converted by MM_Buster v2.0l.

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