stuffed mushrooms #7

Categories
Appetizer
Yield
8 Servings
MeasureIngredient
1 pack (12-oz) whole mushrooms
½ cup Minced eggplant (raw)
¼ cup Onion; minced (up to)
Cloves garlic; minced
1 teaspoon Italian seasoning
¼ cup Italian breadcrumbs (I use Progresso)
1 tablespoon Parmesan cheese (fresh Romano is best)

Date: Sat, 18 May 1996 19:02:25 -0500 From: lisa@... (Lisa Folickman) This was posted a while back. I made them and they came out very tasty.

Rinse and stem mushrooms. Place mushrooms hole side up on a baking sheet and broil in oven for 6-8 minutes. Turn mushrooms over (insides will be full of liquid) and broil another 5 minutes. Meanwhile, saute eggplant, onion, garlic and italian seasoning in a non-stick pan on medium heat until eggplant is very soft -- about 12-15 minutes. Remove from heat and mix with breadcrumbs and parmesan cheese. Stuff mushroom caps and bake at 375 for 18-20 minutes, or until stuffing looks browned. Enjoy! I made these on Christmas Eve and got rave reviews!! S.M. Brooks FATFREE DIGEST V96 #138

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .

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