| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Italian | Appetizer | 8 | Servings |
INGREDIENTS
| 1 | pk | (12-oz) whole mushrooms |
| 1/2 | c | Minced eggplant (raw) |
| 1/4 | c | Onion; minced (up to) |
| 3 | Cloves garlic; minced | |
| 1 | ts | Italian seasoning |
| 1/4 | c | Italian breadcrumbs (I use Progresso) |
| 1 | tb | Parmesan cheese (fresh Romano is best) |
INSTRUCTIONS
Date: Sat, 18 May 1996 19:02:25 -0500 From: lisa@magicnet.net (Lisa Folickman) This was posted a while back. I made them and they came out very tasty. Rinse and stem mushrooms. Place mushrooms hole side up on a baking sheet and broil in oven for 6-8 minutes. Turn mushrooms over (insides will be full of liquid) and broil another 5 minutes. Meanwhile, saute eggplant, onion, garlic and italian seasoning in a non-stick pan on medium heat until eggplant is very soft -- about 12-15 minutes. Remove from heat and mix with breadcrumbs and parmesan cheese. Stuff mushroom caps and bake at 375 for 18-20 minutes, or until stuffing looks browned. Enjoy! I made these on Christmas Eve and got rave reviews!! S.M. Brooks FATFREE DIGEST V96 #138 From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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