lotus

previous page: Stuffed Mushroom Caps
  
page up: Last Century Appetizer Recipes 2
  
next page: Stuffed Mushrooms

Stuffed Mushroom Caps (Wagner)




Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks

Stuffed Mushroom Caps (Wagner)

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

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. FROM: LISA DEBOVSKI (NDTK86B)

 

Continue to:

Related Recipes:













TOP
previous page: Stuffed Mushroom Caps
  
page up: Last Century Appetizer Recipes 2
  
next page: Stuffed Mushrooms