INGREDIENTS

INSTRUCTIONS

MAKES 36 LACTO/VEGAN  These stuffed mushrooms make a hearty and
satisfying cocktail nibble.  Preheat oven to 350 degrees.  Spread
walnuts on baking sheet and toast in oven until lightly  browned and
fragrant, about 6 minutes. Cool and reserve.  Put sun-dried tomatoes
into small bowl and cover with hot water.  Cover with plastic wrap and
let stand until tomatoes are  reconstituted, about 30 minutes. Drain
well and chop. Set aside.  Meanwhile, steam potato until tender, about
1 5 minutes. Transfer to  small bowl and let cool slightly. Mash potato
with a fork, then add  milk and stir until smooth. Set aside. Finely
chop enough mushroom  stems to equal 1/3 cup and set aside. Reserve
remaining stems for  another use.  In a large skillet, heat oil over
medium heat. Add onions, garlic and  red pepper flakes and cook,
stirring often, until onions begin to  brown, about 10 minutes. Add
sun-dried tomatoes and chopped mushroom  stems and cook, stirring
often, 2 to 3 minutes, scraping bottom of  pan occasionally.  In medium
bowl, mix all ingredients except mushroom caps and salt.  Mixture
should be moist but hold its shape well. Add small amounts of  water if
mixture is too dry. Season with salt.  Spray shallow ovenproof baking
dish with cooking spray. Heap a mound  of filling into each mushroom.
Arrange mushrooms in prepared baking  dish. Bake at 350 degrees until
the mushrooms are tender when pierced  with a fork, and the filling is
heated through, about 20 minutes.  Serve warm or at room temperature.
PER MUSHROOM: 18 CAL.; 1G PROT.; 1G TOTAL FAT (0 SAT. FAT); 2G CARB.;
0 CHOL.; 7MG SOD.; 0 FIBER.  Converted by MC_Buster.  By Kathleen
<schuller@ix.netcom.com> on Mar 10, 1999.  Recipe by: Vegetarian Times,
December 1997, page 48  Converted by MM_Buster v2.0l.

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