| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
12 |
Servings |
INGREDIENTS
| 1/2 |
ts |
Olive oil |
| 1 1/2 |
c |
Mushrooms; sliced |
| 1 |
c |
Onions; chopped |
| 1 |
|
Stalk celery; chopped |
| 2 |
|
Chicken bouillon cube |
| 1 |
c |
Water; boiling |
| 8 |
c |
Bread crumbs |
| 3/4 |
ts |
Sage |
| 3/4 |
ts |
Thyme |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Parsley |
| 1/4 |
ts |
Garlic powder |
| 1/4 |
ts |
Black pepper |
INSTRUCTIONS
Preheat oven to 325. Preapre a 2-quart casserole dish with cooking spray;
set aside. In a skillet, heat oil over medium heat. Add mushrooms, onions
and celery. Cook until all is tender. Dissolve bouillon cubes in water and
add to bread crumbs. Then, add mushrooms, onions, celery, sage, thyme,
salt, parsley, garlic powder, and black pepper. Place entire mixture into
prepared pan. Bake for 45 minutes.
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