| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Eat-lf mail, Low fat, Side dishes, Vegetables |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Mushrooms, Medium Sized |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Freshly Ground Black Pepper |
| 6 |
|
Cloves Garlic, Peel, Thin Slice, Abt 2 T |
| 1 |
ts |
Icbinb-Light, *Note |
|
|
Virgin Olive Oil, **Note |
| 1 |
tb |
Chopped Fresh Parsley |
INSTRUCTIONS
*NOTE: Original recipe used 1 T unsalted butter...I reduce it and used
ICBINB-Light...worked fine
**NOTE: Original recipe also used 1 T virgin olive oil...I omitted it
completely.
Preheat the oven to 400 deg F. Arrange a 16 x 18" sq of aluminum foil on a
flat work surface.
Wash the mushrooms (I normally won't do this but I wanted more moisture
since I wasn't using the amounts of butter and oil called for), drain well,
and pile them in the center of the foil. Sprinkle them with the salt and
pepper and garlic. Dot with the butter (used ICBINB-Light) and then
sprinkle with the oil (omitted). Gather up the edges of the foil, and fold
them together securely to encase the mushrooms in a square package.
Place the foil package seam side up on a coolie sheet, and bake in a 400
deg F oven for 45 min (I used my toaster oven).
Unwrap the mushroom package and serve the mushrooms in their own juices
with a sprinkling of parsley on top.
Total Time: 1 hr
Yield: 6 servings
This was absolutely wonderful!!
Entered into MasterCook and tested for you by Reggie & Jeff Dwork
<reggie@reggie.com>
Recipe by: Cooking With Claudine, Jacques Pepin Posted to Digest
eat-lf.v097.n096 by Reggie Dwork <reggie@reggie.com> on Apr 09, 1997
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