Stuffed mushroom caps (wagner)
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Stuffed mushroom caps (wagner)
  Appetizers    Vegetarian    Mushrooms  
Last updated 6/12/2012 1:25:19 AM. Recipe ID 59209. Report a problem with this recipe.
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      Title: Stuffed mushroom caps (wagner)
 Categories: Appetizers, Vegetarian
      Yield: 10 Servings
     10 lg Mushrooms
      1 ts Cold-pressed olive oil
    1/4    Onion; finely chopped
      3 lg Garlic cloves
           - finely chopped
    1/4 ts Basil
    1/4 ts Oregano
      1 tb Fresh parsley, chopped
      1 sl Whole wheat bread
           -made into crumbs in blender
    1/8 ts Pepper
      1 tb Natural soy sauce
      1 tb Sherry
  1.  Preheat the oven to 350 F.  Gently clean the mushrooms with a damp
  cloth.  Remove the stems and chop them finely.
  2.  Heat the oil (or water) in a skillet.  Add the onion and cook
  until golden.  Add the garlic and cook 1 minute more. Add the chopped
  mushroom stems, basil, oregano, and parsley, and cook 5 minutes,
  stirring, occasionally.  Add the bread crumbs, petter, soy sauce, and
  sherry, and heat, stirring for 2 minutes. Add additional salt and
  pepper if needed.
  3.  Place the mushroom caps, open side up, in a lightly oiled baking
  dish. Fill each cap with the bread crumb mixture, forming a mound
  with your fingers.
  4.  Bake for 15 minutes and serve hot.
  "The High Road to Health" by Lindsey Wagner and Ariane Spade.

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Recipe ID 59209 (Apr 03, 2005)

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