Stuffed Garlicky Mushroom Caps ala Vegetarian Times 12/99

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Stuffed Garlicky Mushroom Caps ala Vegetarian Times 12/99

 

Recipe By : Vegetarian Times Magazine, 12/99

Serving Size : 24 Preparation Time :0:00

Categories : Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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24 large mushrooms -- cremini or button

4 medium cloves garlic -- peeled

2 cups fresh basil -- loosely packed

1/2 cup dried bread crumbs

1/3 cup freshly grated Parmesan cheese

1/4 cup olive oil

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

 

Preheat oven to 325 degrees F. Remove stems from mushrooms. Reserve

stems and caps separately.

 

In food processor or blender, process garlic until finely minced. Add

mushroom stems, basil, bread crumbs, Parmesan, oil, salt, pepper and 2

tablespoons water. Puree until smooth.

 

Spoon mushrooms puree into reserved caps, dividing evenly. Place stuffed

mushrooms on baking sheet and bake until tender, about 30 minutes. Serve

hot.

 

Per mushroom: 39 cal, 3G total fat (1G Sat fat), 2G carb, 1mg chol, 66mg

sod, 0 fiber

 

Description:

" Mushrooms stuff with cheese, garlic, basil. Serve piping hot. "

S(Typist/Poster):

" Brenda Adams (adamsfmle); posted to Veg-Rec, MC-Rec 11/99 "

 

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NOTES : Choose mushrooms of roughly the same size.