Stuffed mushroom caps

Yield: 10 servings

Measure Ingredient
10 larges Mushrooms
1 teaspoon Cold-pressed olive oil
¼ \N Onion; finely chopped
3 larges Garlic cloves finely chopped
¼ teaspoon Basil
¼ teaspoon Oregano
1 tablespoon Fresh parsley, chopped
1 slice Whole wheat bread made into crumbs in blender
⅛ teaspoon Pepper
1 tablespoon Natural soy sauce
1 tablespoon 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.


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