Recipe - Stuffed Mushroom Caps

10 lg Mushrooms
1 teaspoon Coldpressed olive oil
One fourth Onion; finely chopped
3 lg Garlic cloves
finely chopped
One fourth teaspoon Basil
One fourth teaspoon Oregano
1 tablespoon Fresh parsley, chopped
1 sl Whole wheat bread
made into crumbs in blender
1/8 teaspoon Pepper
1 tablespoon Natural soy sauce
1 tablespoon 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.

FROM: LISA DEBOVSKI (NDTK86B)

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