mushrooms stuffing monterey
| Measure | Ingredient |
|---|---|
| ⅓ cup | Water |
| 1 | Chicken bouillon cube |
| 1 teaspoon | Seasoned salt |
| 1 teaspoon | Rubbed sage |
| dash | Pepper |
| 1 tablespoon | Butter or margarine |
| 1¼ cup | Diced celery |
| ¾ cup | Diced carrots |
| ⅔ cup | Chopped onion |
| 6 ounces | Monterey "Portabella" Mushrooms, chopped |
| 6 ounces | Monterey "Portabellini" Mushrooms, chopped |
| 5 slices | Dlightly dry wheat bread, cubed |
| 8 | Monterey's Golden Gourmet "Shiitake" Mushrooms caps, sliced |
Preheat oven to 350'F. In 3-quart saucepan heat together first 6 ingredients until bouillon cube is dissolved. Add celery, carrots and onion. Heat to boiling. Reduce heat. Cover. Simmer 5 minutes. Stir in mushrooms. Cover and simmer 5 minutes longer, stirring occasionally.
Remove from heat. Add bread. Mix until thoroughly moistened. turn into shallow 1½ quart baking dish. Bake 30 minutes or until top is dry. Submitted By MICHAEL ORCHEKOWSKI On 11-23-94
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