| 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
A Message from our Provider:
“For those who trust in God, there is always HOPE!”