Stuffed mushrooms (vegan)

Yield: 1 Servings

Measure Ingredient
20 larges Mushrooms (about 2 in. in diameter)
2 cups Cubed bread crumbs
2 Cloves garlic, minced
1 medium Onion, finely minced
¼ cup Wine for sauteeing
2 Ribs celery, minced
2 Carrots, minced
1½ teaspoon Parsley
Salt/pepper to taste

Remove mushroom stems. Chop & reserve stems. Bring to a boil, a large pot of water;add whole mushrooms. Cook for a couple of minutes. Drain and place the mushrooms into a pan of cold water.

Preheat oven to 350 F. In a large non-stick sauce pan, saute onion, mushroom stems, garlic, celery, carrots, and salt/Pepper. When vegetables are tender drain. Soak bread crumbs in wine until absorbed. Add to drained vegetable mix. Mix well. Fill each mushroom cap with a heaping tablespoom of mixture. Bake on lightly sprayed baking sheet for 10-12 minutes or until top is lightly brown.

Posted to Recipe Archive - 06 Oct 96 submitted by: michael@...

Date: Thu, 5 Sep 1996 21:04:28 -0500 (CDT)

Similar recipes