| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Large mushrooms with nice caps |
| 2 |
|
Cloves garlic, minced |
| 1 |
md |
Onion, minced |
| 2 |
tb |
Butter |
| 1/2 |
ts |
Basil |
| 1 |
ts |
Prepared mustard |
|
|
Salt and pepper to taste |
| 2 |
tb |
White flour |
| 1 |
tb |
Plain yogurt (or, sour cream would work) fresh bread about 6 slices chopped into little pieces |
| 1/2 |
c |
Shredded Mozarella cheese |
|
|
Olive oil |
INSTRUCTIONS
Wash mushrooms and separate the stems from the caps. Set the caps aside to
dry out, while you dice the stems into very small pieces. Set the stem
pieces aside, and toss the mushroom caps in a little olive oil.
Melt the butter in a medium saucepan and toss in the garlic and onion.
Saute for a few moments, then add the basil, mustard, salt, pepper and
mushroom stem pieces. When the veggies are soft, add the flour and stir for
two minutes. Then remove the pan from the heat and stir in the sour cream.
Allow to cool a bit, then add about 2/3 of the mozarella plus enough bread
pieces to make the mixture stick together.
Fill mushroom caps with the mixture and place on a cookie sheet. When all
the caps are filled, top with the remaining mozarella and bake at 350
degrees until the cheese starts to bubble (about 10 to 15 minutes).
Enjoy!
Antigone meananti@cwis.isu.edu (MEANS_ANTIGONE_M)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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