Side Pannel
Stuffed Mushroom Caps
Stuffed Mushroom Caps
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetarian, Appetizers
Ingredients List
- 10 lg Mushrooms
- 1 ts Cold-pressed olive oil
- 1/4 Onion; finely chopped
- 3 lg Garlic cloves
- - finely chopped
- 1/4 ts Basil
- 1/4 ts Oregano
- 1 tb Fresh parsley, chopped
- 1 sl Whole wheat bread
- -made into crumbs in blender
- 1/8 ts Pepper
- 1 tb Natural soy sauce
- 1 tb Sherry
Directions
1. Preheat the oven to 350 F. Gently clean the mushrooms with a damp
cloth. Remove the stems and chop them finely.
2. Heat the oil (or water) in a skillet. Add the onion and cook until
golden. Add the garlic and cook 1 minute more. Add the chopped mushroom
stems, basil, oregano, and parsley, and cook 5 minutes, stirring,
occasionally. Add the bread crumbs, petter, soy sauce, and sherry, and
heat, stirring for 2 minutes. Add additional salt and pepper if needed.
3. Place the mushroom caps, open side up, in a lightly oiled baking dish.
Fill each cap with the bread crumb mixture, forming a mound with your
fingers.
4. Bake for 15 minutes and serve hot.
"The High Road to Health" by Lindsey Wagner and Ariane Spade.
cloth. Remove the stems and chop them finely.
2. Heat the oil (or water) in a skillet. Add the onion and cook until
golden. Add the garlic and cook 1 minute more. Add the chopped mushroom
stems, basil, oregano, and parsley, and cook 5 minutes, stirring,
occasionally. Add the bread crumbs, petter, soy sauce, and sherry, and
heat, stirring for 2 minutes. Add additional salt and pepper if needed.
3. Place the mushroom caps, open side up, in a lightly oiled baking dish.
Fill each cap with the bread crumb mixture, forming a mound with your
fingers.
4. Bake for 15 minutes and serve hot.
"The High Road to Health" by Lindsey Wagner and Ariane Spade.
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