Yield: 1 Servings
|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|
|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)