| 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: michael@direct-internet.net
Date: Thu, 5 Sep 1996 21:04:28 -0500 (CDT)
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