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Stuffed Mushroom Caps (Wagner)




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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)

 

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