| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Vegetarian | 1 | Servings |
INGREDIENTS
| 2 | ts | Olive oil (preferrably extra virgin) |
| 1 | Carrot peeled and finely diced | |
| 1 | md | Onion finely diced |
| 1/4 | Green pepper, finely diced | |
| 1 | Clove garlic, minced | |
| 1 | ts | Basil |
| 1 | ts | Oregano |
| 1 | c | Cooked brown rice |
| Salt and pepper to taste | ||
| 4 | md | Portobello mushrooms |
INSTRUCTIONS
from: em surefire@enterprise.ca Remove stems from mushrooms. Heat 1 tsp. olive oil in non stick pan over medium heat. Add mushroom stems chopped, carrot, onion, green pepper and garlic. Saute until crisp tender. Stir in basil and oregano. Remove from heat and combine with rice. Add salt and pepper to tastsd\e. Place mushrooms in lightly oiled casserole dish teem side up. Top with rice mixture, packing down slightly. Brush lightly with remaining l tsp. olive oil. Bake at 400 degrees for 20 minutes. This recipe can be easily doubled or more -- to serve 4 as a main coursr, or 8 as appetiser. Posted to JEWISH-FOOD digest V96 #103 From: alotzkar@direct.ca (Al) Date: Sun, 15 Dec 1996 15:41:02 -0800
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