| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegan | 1 | Servings | ||
INGREDIENTS
| 20 | lg | Mushrooms (about 2 in. in diameter) |
| 2 | c | Cubed bread crumbs |
| 2 | Cloves garlic, minced | |
| 1 | md | Onion, finely minced |
| 1/4 | c | Wine for sauteeing |
| 2 | Ribs celery, minced | |
| 2 | Carrots, minced | |
| 1 1/2 | ts | Parsley |
| Salt/pepper to taste |
INSTRUCTIONS
Remove mushroom stems. Chop & reserve stems. Bring to a boil, a large pot of water;add whole mushrooms. Cook for a couple of minutes. Drain and place the mushrooms into a pan of cold water. Preheat oven to 350 F. In a large non-stick sauce pan, saute onion, mushroom stems, garlic, celery, carrots, and salt/Pepper. When vegetables are tender drain. Soak bread crumbs in wine until absorbed. Add to drained vegetable mix. Mix well. Fill each mushroom cap with a heaping tablespoom of mixture. Bake on lightly sprayed baking sheet for 10-12 minutes or until top is lightly brown. Posted to Recipe Archive - 06 Oct 96 submitted by: [email protected] Date: Thu, 5 Sep 1996 21:04:28 -0500 (CDT)
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