| 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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