| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Appetizers, Vegetarian |
1 |
Servings |
INGREDIENTS
| 8 |
lg |
Mushrooms |
| 3 |
tb |
Olive oil |
| 3/4 |
lb |
Tomatoes, peeled & finely chopped |
| 1 |
|
Garlic clove, crushed |
| 1 |
bn |
Scallions, thinly sliced |
| 3 |
tb |
Chopped fresh chives |
|
|
Salt & pepper to taste |
| 1/2 |
tb |
Lemon juice |
INSTRUCTIONS
Pre-heat oven to 350F. Wipe mushrooms clean. Remove stems & save for
another use. Lightly oil baking sheet with 2 tb oil & lay mushrooms on it
stalk side up. Pour 1/2 ts olive oil over each one & bake for 20 minutes.
Remove from oven & set aside to cool.
Combine tomatoes, garlic & scallions on a chopping board & chop unil
reduced to a puree. Put in a bowl & stir on the chives & salt & pepper.
Stir in the rest of the oilve oil & lemon juice. Fill each mushroom cap &
serve.
"Vegetarian Times" December, 1991
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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