| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Sami |
Vegetable |
2 |
Servings |
INGREDIENTS
| 1/2 |
lb |
White button mushrooms; stems removed (I like to use the smallest I can find) |
| 3/4 |
c |
Italian style breadcrumbs (up to) |
| 3 |
|
Cloves garlic; minced (or more!) |
| 1/4 |
|
Onion; chopped |
| 1 |
ts |
Italian seasoning |
| 1/4 |
c |
Parmesan (FF Parm would probably work ok) |
|
|
Water |
INSTRUCTIONS
Date: Wed, 15 May 1996 09:29:17 CDT
From: "Susan Brooks" <smb@scholars.bellevue.edu>
Place mushrooms open side up on a non-stick baking sheet and place under
the broiler for 5-8 minutes (insides will fill with "mushroom juice"). Turn
mushrooms over and broil for another 4 minutes. Remove from oven.
Saute onions and garlic in a nonstick pan until both have brown a bit. Use
sauteeing liquid of choice if necessary (balsamic vinegar is nice).
In a bowl mix onion/garlic mixture, breadcrumbs, italian seasoning, and
parmesan. Add water, a couple of tablespoons at a time, until mixture is
moist enough to stick together well (do NOT make this soupy). Stuff
mushrooms generously. If desired, sprinkle a little more cheese on top of
each mushroom. Place mushrooms back on non-stick baking sheet and bake at
400 for 20 minutes or until tops are brown. Enjoy!
FATFREE DIGEST V96 #135
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
A Message from our Provider:
“The church is prayer-conditioned.”