| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Vegetarian |
Appetizer |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Mushrooms; cleaned |
| 1 |
|
Onion; finely chopped |
| 2 |
|
Cloves garlic; minced |
| 1 |
c |
FF grated Parmesan cheese (or less) |
| 6 |
tb |
Chunky salsa |
| 1/2 |
c |
Fine dry breadcrumbs |
INSTRUCTIONS
Date: Wed, 5 Jun 1996 21:39:04 -0400
From: KimAllen@aol.com
PC asked for a recipe for stuffed mushrooms. Here's a spicy one modified
from "Salsas!" (by Andrea Chesman, The Crossing Press):
Break the stems off the mushrooms. Set the caps aside and mince the stems.
Saute the onions in a nonstick pan with a little Pam or sauteeing liquid
until the onions are soft. Add the garlic and mushrooms and saute another
3-4 minutes. Combine the onion/garlic/mushroom mixture with the cheese,
salsa, and breadcrumbs. Fill the caps with the stuffing. Hold in the
refrigerator until ready to serve. Just before serving, place the mushrooms
under a preheated broiler and broil for 4-5 minutes until the tops are
browned. Serve hot.
FATFREE DIGEST V96 #156
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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