Date:    Wed, 11 May 94 09:45:28 EDT
 From:    Lucinda Rasmussen <lrasmuss@PICA.ARMY.MIL>
 20 large white mushrooms (about 2 inches diameter)
 2 cups cubed bread crumbs (I use a mix of white and WW)
 2 cloves garlic, minced
 1 medium onion, finely minced
 1/4 cup wine for sauteeing
 2 ribs celery, finely minced
 2 tbsp finely shredded carrot
 1 1/2 tsp salad herbs (mix of parsley, majoram, etc.  I think McCormick
       makes this mix)
 salt/pepper to taste
 Remove mushroom stems.  Chop and reserve stems.  Bring a large pot of water
 to boil and add mushrooms.  Cook for a couple minutes or until they start to
 shrink.  Drain and place the mushrooms into a pan of cold water for a minute
 to stop cooking.  Drain mushrooms.
 Preheat oven to 350F.  In a large non-stick saute pan, saute the onions, 
 mushroom stems, garlic and celery in the wine.  When vegetables are tender, add
 the carrot and herbs.  Add bread crumbs and mix well.  Add salt/pep and adjust
 seasonings to taste.  Fill mushrooms with a heaping tablespoon of the mixture,
 place on a lightly sprayed baking sheet and cook for 10-12 minutes or until
 lightly browned on top.