Stuffed mushrooms #6
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | White button mushrooms; stems removed (I like to use the smallest I can find) |
| ¾ | cup | Italian style breadcrumbs (up to) |
| 3 | Cloves garlic; minced (or more!) | |
| ¼ | Onion; chopped | |
| 1 | teaspoon | Italian seasoning |
| ¼ | cup | Parmesan (FF Parm would probably work ok) |
| Water | ||
Directions
Date: Wed, 15 May 1996 09:29:17 CDT From: "Susan Brooks" <smb@...>
Place mushrooms open side up on a non-stick baking sheet and place under the broiler for 5-8 minutes (insides will fill with "mushroom juice"). Turn mushrooms over and broil for another 4 minutes. Remove from oven.
Saute onions and garlic in a nonstick pan until both have brown a bit. Use sauteeing liquid of choice if necessary (balsamic vinegar is nice).
In a bowl mix onion/garlic mixture, breadcrumbs, italian seasoning, and parmesan. Add water, a couple of tablespoons at a time, until mixture is moist enough to stick together well (do NOT make this soupy). Stuff mushrooms generously. If desired, sprinkle a little more cheese on top of each mushroom. Place mushrooms back on non-stick baking sheet and bake at 400 for 20 minutes or until tops are brown. Enjoy! FATFREE DIGEST V96 #135
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .