| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegan |
Appetizers, Vegetables |
1 |
Recipe |
INGREDIENTS
| 1 |
c |
Italian bread crumbs |
| 1/2 |
c |
Pesto |
| 2 |
tb |
Prepared horseradish |
| 1 |
lb |
Fresh mushrooms |
|
|
Pimentos |
INSTRUCTIONS
Wash and stem the mushrooms and allow to dry. Combine bread crumbs
and pesto; mix well. Add horseradish and blend thoroughly. Pack
each mushroom cap, mounding with the pesto mixture.
If serving cold, lay a small piece of pimento across top for color,
and serve. If you'd like to serve them hot, omit the pimento; place
in a 350F oven and bake for 15 minutes. Serve immediately.
Karen Kaleta-Johnson/Franklin, "The Kitchen Table: Where Herbs &
Spices Make a Difference" column in "The Herb Companion." June/July
1992. Posted by Cathy Harned.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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