Stuffed mushroom caps (wagner)
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | larges | Mushrooms |
| 1 | teaspoon | Cold-pressed olive oil |
| ¼ | 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 |
Directions
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)