HAZELNUT STUFFED MUSHROOMS--LACTO

[Guest guest]

===============================================================

TODAY'S RECIPE: HAZELNUT STUFFED MUSHROOMS--LACTO

 

 

Here is another take on this appetizer. Stuffed mushrooms are great

because their appearance and taste far outweighs the effort needed to

make them.

 

24 large white mushrooms

1 tablespoon butter

1/3 cup hazelnuts, ground

2 tablespoons wheat germ

2 tablespoons Parmesan cheese

1 tablespoon parsley, minced

1/2 teaspoon teriyaki sauce

2 small cloves garlic, finely chopped

Salt and pepper to taste

 

Clean the mushrooms and carefully remove the stems. Place them rounded

side down on a nonstick baking sheet.

 

Cut the rough bottom off the stems and chop the remainder well.

 

Heat the butter in a small skillet and sauté the stems until they

soften.

 

Remove from the heat and stir in the remaining ingredients. Mix well

until a fine paste is formed.

 

Stuff the mushroom caps with the mixture. Cover the baking sheet with

tinfoil. Bake for 10 minutes at 350 degrees F. Remove the cover and

bake again for another 5 minutes.

 

Serve warm.

 

 

 

------------------------------