| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Italian |
Appetizers, Vegetables, Mrs. g |
1 |
Servings |
INGREDIENTS
|
|
– G. Granaroli XBRG76A |
| 1 |
c |
Bread crumbs- for every cup use these measurements |
| 2 |
tb |
Fresh chopped parsley |
| 1/2 |
ts |
Dried oregano |
| 1 |
tb |
Chopped garlic or more to taste |
| 1/4 |
c |
Grated Italian cheese |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1/4 |
c |
Olive oil |
INSTRUCTIONS
Mushrooms- get the largest ones available. Take the stems off gently. Soak
in warm water with the juice of 1/2 lemon for 10 min. (the warm water
releases any dirt more easily) Reserve the stems for another use.
**Filling- Mix all ingredients except mushrooms in a bowl until it makes a
sandy consistancy. Place mushrooms on a baking pan (with a lip) Fill each
one with a slight mound. Bake at 400 for 15 min. You can prepare a couple
of hours in advance. Bake just before serving. This can be made as an
appetizer or part of the main dish veggie.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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