| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Appetizers, Vegetarian, Vegan | 10 | Servings |
INGREDIENTS
| 10 | lg | Mushrooms |
| 1 | ts | Cold-pressed olive oil |
| 1/4 | Onion; finely chopped | |
| 3 | lg | Garlic cloves finely chopped |
| 1/4 | ts | Basil |
| 1/4 | ts | Oregano |
| 1 | tb | Fresh parsley, chopped |
| 1 | sl | Whole wheat bread made into crumbs in blender |
| 1/8 | ts | Pepper |
| 1 | tb | Natural soy sauce |
| 1 | tb | Sherry |
INSTRUCTIONS
1. Preheat the oven to 350 F. Gently clean the mushrooms with a damp cloth. Remove the stems and chop them finely. 2. Heat the oil (or water) in a skillet. Add the onion and cook until golden. Add the garlic and cook 1 minute more. Add the chopped mushroom stems, basil, oregano, and parsley, and cook 5 minutes, stirring, occasionally. Add the bread crumbs, petter, soy sauce, and sherry, and heat, stirring for 2 minutes. Add additional salt and pepper if needed. 3. Place the mushroom caps, open side up, in a lightly oiled baking dish. Fill each cap with the bread crumb mixture, forming a mound with your fingers. 4. Bake for 15 minutes and serve hot. "The High Road to Health" by Lindsey Wagner and Ariane Spade. FROM: LISA DEBOVSKI (NDTK86B) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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