Mushrooms stuffing monterey
8 servings
Ingredients
| Quantity | 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 | |
Directions
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