Yield: 10 servings
|1 teaspoon||Cold-pressed olive oil|
|¼ \N||Onion; finely chopped|
|3 larges||Garlic cloves finely chopped|
|1 tablespoon||Fresh parsley, chopped|
|1 slice||Whole wheat bread made into crumbs in blender|
|1 tablespoon||Natural soy sauce|
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)