Yield: 1 Servings
|3 tablespoons||Olive oil|
|¾ pounds||Tomatoes, peeled & finely chopped|
|1||Garlic clove, crushed|
|1 bunch||Scallions, thinly sliced|
|3 tablespoons||Chopped fresh chives|
|Salt & pepper to taste|
|½ tablespoon||Lemon juice|
Pre-heat oven to 350F. Wipe mushrooms clean. Remove stems & save for another use. Lightly oil baking sheet with 2 tb oil & lay mushrooms on it stalk side up. Pour ½ ts olive oil over each one & bake for 20 minutes. Remove from oven & set aside to cool.
Combine tomatoes, garlic & scallions on a chopping board & chop unil reduced to a puree. Put in a bowl & stir on the chives & salt & pepper. Stir in the rest of the oilve oil & lemon juice. Fill each mushroom cap & serve.
"Vegetarian Times" December, 1991