Recipe - Lacto: Tigs Stuffed Mushrooms

1 One half pound Large mushrooms with nice
caps
2 Cloves garlic, minced
1 md Onion, minced
2 tablespoon Butter
One half teaspoon Basil
1 teaspoon Prepared mustard
Salt and pepper to taste
2 tablespoon White flour
1 tablespoon Plain yogurt (or, sour
cream would work)
fresh bread about 6 slices
chopped into little pieces
One half cup Shredded Mozarella cheese
Olive oil

Wash mushrooms and separate the stems from the caps. Set the caps aside to
dry out, while you dice the stems into very small pieces. Set the stem
pieces aside, and toss the mushroom caps in a little olive oil.

Melt the butter in a medium saucepan and toss in the garlic and onion.
Saute for a few moments, then add the basil, mustard, salt, pepper and
mushroom stem pieces. When the veggies are soft, add the flour and stir for
two minutes. Then remove the pan from the heat and stir in the sour cream.
Allow to cool a bit, then add about 2/3 of the mozarella plus enough bread
pieces to make the mixture stick together.

Fill mushroom caps with the mixture and place on a cookie sheet. When all
the caps are filled, top with the remaining mozarella and bake at 350
degrees until the cheese starts to bubble (about 10 to 15 minutes).

Enjoy!

Antigone meananti@cwis.isu.edu (MEANS_ANTIGONE_M)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini