Stuffed mushrooms #6

2 Servings

Ingredients

Quantity Ingredient
½ pounds White button mushrooms; stems removed (I like to use the smallest I can find)
¾ cup Italian style breadcrumbs (up to)
3 Cloves garlic; minced (or more!)
¼ Onion; chopped
1 teaspoon Italian seasoning
¼ cup Parmesan (FF Parm would probably work ok)
Water

Directions

Date: Wed, 15 May 1996 09:29:17 CDT From: "Susan Brooks" <smb@...>

Place mushrooms open side up on a non-stick baking sheet and place under the broiler for 5-8 minutes (insides will fill with "mushroom juice"). Turn mushrooms over and broil for another 4 minutes. Remove from oven.

Saute onions and garlic in a nonstick pan until both have brown a bit. Use sauteeing liquid of choice if necessary (balsamic vinegar is nice).

In a bowl mix onion/garlic mixture, breadcrumbs, italian seasoning, and parmesan. Add water, a couple of tablespoons at a time, until mixture is moist enough to stick together well (do NOT make this soupy). Stuff mushrooms generously. If desired, sprinkle a little more cheese on top of each mushroom. Place mushrooms back on non-stick baking sheet and bake at 400 for 20 minutes or until tops are brown. Enjoy! FATFREE DIGEST V96 #135

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .

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