Recipe - Stuffed Portobello Mushrooms

2 teaspoon Olive oil (preferrably extra
virgin)
1 Carrot peeled and finely
minced
1 md Onion finely minced
One fourth Green pepper, finely minced
1 Clove garlic, minced
1 teaspoon Basil
1 teaspoon Oregano
1 cup Cooked brown rice
Salt and pepper to taste
4 md Portobello mushrooms

from: em surefire@enterprise.ca

Remove stems from mushrooms. Heat 1 tsp. olive oil in non stick pan over
medium heat. Add mushroom stems chopped, carrot, onion, green pepper and
garlic. Saute until crisp tender. Stir in basil and oregano.

Remove from heat and combine with rice. Add salt and pepper to tastsd\e.

Place mushrooms in lightly oiled casserole dish teem side up. Top with rice
mixture, packing down slightly. Brush lightly with remaining l tsp. olive
oil.

Bake at 400 degrees for 20 minutes.

This recipe can be easily doubled or more to serve 4 as a main coursr,
or 8 as appetiser.

Posted to JEWISHFOOD digest V96 #103

From: alotzkar@direct.ca (Al)

Date: Sun, 15 Dec 1996 15:41:02 0800