Yield: 8 Servings
|1 pack||(12-oz) whole mushrooms|
|½ cup||Minced eggplant (raw)|
|¼ cup||Onion; minced (up to)|
|3 \N||Cloves garlic; minced|
|1 teaspoon||Italian seasoning|
|¼ cup||Italian breadcrumbs (I use Progresso)|
|1 tablespoon||Parmesan cheese (fresh Romano is best)|
Date: Sat, 18 May 1996 19:02:25 -0500 From: lisa@... (Lisa Folickman) This was posted a while back. I made them and they came out very tasty.
Rinse and stem mushrooms. Place mushrooms hole side up on a baking sheet and broil in oven for 6-8 minutes. Turn mushrooms over (insides will be full of liquid) and broil another 5 minutes. Meanwhile, saute eggplant, onion, garlic and italian seasoning in a non-stick pan on medium heat until eggplant is very soft -- about 12-15 minutes. Remove from heat and mix with breadcrumbs and parmesan cheese. Stuff mushroom caps and bake at 375 for 18-20 minutes, or until stuffing looks browned. Enjoy! I made these on Christmas Eve and got rave reviews!! S.M. Brooks FATFREE DIGEST V96 #138
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .