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CATEGORY CUISINE TAG YIELD
Vegan 1 Servings

INGREDIENTS

20 Mushrooms, about 2 in. in
diameter
2 c Cubed bread crumbs
2 Cloves garlic, minced
1 Onion, finely minced
1/4 c Wine for sauteeing
2 Ribs celery, minced
2 Carrots, minced
1 1/2 t 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: michael@direct-internet.net  Date: Thu, 5 Sep
1996 21:04:28 -0500 (CDT)

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 973
Calories From Fat: 105
Total Fat: 12g
Cholesterol: 0mg
Sodium: 1699.2mg
Potassium: 1136mg
Carbohydrates: 183.3g
Fiber: 16.3g
Sugar: 25.8g
Protein: 32g


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