Stuffed mushrooms (veg times)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | larges | Mushrooms |
| 3 | tablespoons | Olive oil |
| ¾ | pounds | Tomatoes, peeled & finely chopped |
| 1 | Garlic clove, crushed | |
| 1 | bunch | Scallions, thinly sliced |
| 3 | tablespoons | Chopped fresh chives |
| Salt & pepper to taste | ||
| ½ | tablespoon | Lemon juice |
Directions
Pre-heat oven to 350F. Wipe mushrooms clean. Remove stems & save for another use. Lightly oil baking sheet with 2 tb oil & lay mushrooms on it stalk side up. Pour ½ ts olive oil over each one & bake for 20 minutes. Remove from oven & set aside to cool.
Combine tomatoes, garlic & scallions on a chopping board & chop unil reduced to a puree. Put in a bowl & stir on the chives & salt & pepper. Stir in the rest of the oilve oil & lemon juice. Fill each mushroom cap & serve.
"Vegetarian Times" December, 1991
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