Recipe - Stuffed Portobellos

2 lg Portobello mushroom caps,
washed
1 Turkey sausage, sweet
italian style, cooked and
chopped finely
One half Stalk celery, chopped finely
1 Clove garlic, minced
2 Green onions, cut or sliced up finely
1 tablespoon Green pepper, chopped finely
1 Egg white
1 tablespoon Breadcrumbs (italian)
One fourth cup Finely shredded swiss
(package said 8 grams for
1/3 cp)

Mix all and stuff the mushroom capsbake at 425 for about 20 minutes, until
mushroom starts to look a little shrivelled. These are really good!!
Posted to Digest eatlf.v097.n042 by NFRITZ@nssdca.gsfc.nasa.gov on Feb 13,
199.