stuffed mushroom caps

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* Exported from MasterCook *

 

Stuffed Mushroom Caps

 

Recipe By :Lindsay Wagner and Ariane Spade

Serving Size : 10 Preparation Time :0:00

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

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10 large mushrooms

1 teaspoon olive oil

1/4 onion -- finely chopped

3 large garlic cloves -- finely chopped

1/4 teaspoon basil

1/4 teaspoon oregano

1 tablespoon fresh parsley -- chopped

1 slice whole-wheat bread -- made into crumbs in blender

1/8 teaspoon pepper

1 tablespoon soy sauce

1 tablespoon sherry

 

1. Preheat the oven to 350F. Gently clean the mushrooms with a damp cloth.

Remove the stems and chop them finely.

 

2. Heat the oil 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,

pepper, 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.

 

Source:

" The High Road to Health: a vegetarian cookbook "

S(VegRecipes):

" Hanneman (kitpath) 2001/04/16 "

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Per Serving (excluding unknown items): 21 Calories; 1g Fat (27.6% calories from

fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 119mg

Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0