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Date: Thu, 12 May 94 09:36:38 MDT From: K_SWOPE@ojc.colorado.edu Stuffed Mushrooms Wash and de-stem mushrooms for meal (I figure about 6-8 large caps per person) Chop stems and 6-8 whole mushrooms Add equal amounts (equal to chopped stems/caps above) of: shredded carrots finely chopped onions Add 1-2 small crushed/minced/pureed cloves of garlic Add 3-4 pieces of bread cubed small You may also add: salt, pepper, Italian herbs if you wish. About a dash of each--perhaps a little more of the Italian herbs Put all ingredients in a nonstick fry pan and cook till reduced and browned (On occassion I've stirred in a handfull of cheese (lowfat or nondairy) and allowed it to melt some. Fill caps with “stuffing” mixture. Sprinkle w/paprika. Broil till tops are browned and the caps soften and begin to release their moisture. Serve hot w/asparagus spears and sectioned oranges. Plain Text Version of This Recipe for Printing or Saving | |
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