Stuffed Mushroom Caps (Wagner) Recipe
10 large mushrooms
1 tsp cold-pressed olive oil
1/4 onion, finely chopped
3 large garlic cloves finely chopped
1/4 tsp basil
1/4 tsp oregano
1 tbsp fresh parsley, chopped
1 slice whole wheat bread made into crumbs, in blender
1/8 tsp pepper
1 tbsp natural soy sauce
1 tbsp sherry
1. Preheat the oven to 350 F. Gently clean the mushrooms with a damp
cloth. Remove the stems and chop them finely.
2. Heat the oil (or water) in a skillet. Add the onion and cook
until golden. Add the garlic and cook 1 minute more. Add the chopped
mushroom stems, basil, oregano, and parsley, and cook 5 minutes,
stirring, occasionally. Add the bread crumbs, petter, soy sauce, and
sherry, and heat, stirring for 2 minutes. Add additional salt and
pepper if needed.
3. Place the mushroom caps, open side up, in a lightly oiled baking
dish. Fill each cap with the bread crumb mixture, forming a mound
with your fingers.
4. Bake for 15 minutes and serve hot.
"The High Road to Health" by Lindsey Wagner and Ariane Spade.
FROM: LISA DEBOVSKI (NDTK86B)
to Vegetarian Recipes
Food Tips of the Week
A few tips on healthy eating
If your aim is to lose weight and also enhance your all round well-being, among other things you really should follow a thoughtfully planned healthy-minded dietary regime. In a perfect world, this ought to include five helpings of grains and vegetables every day and take in the right proportion of nutrients.
Some low carb diet pointers:
* Don't miss meals
Most reduced carbohydrate recipes are, errmm.., low in carbs. Your body needs energy, and carbs are a rapid acting energy source. A low carb diet requires extreme care in managing your intake of energy, as the energy provided by protein and fat is less efficient.
Lycopene super foods
(includes watermelon, red bell peppers & sweet gourd)
The nutrient lypcopene is a non-synthetic compound and part of the same family of phytochemicals as carotene. It is the reason for the vivid red color of a good number of foods.
Intrestingly, unlike many other nutrients, lycopene is not damaged if it is cooked, but is observably increased in efficacy by being cooked.
Its key theraputic value is that it acts as an antioxidant and seems to be of use in the battle to lower the probabilty of developing cancer.
This useful phytochemical is the most effective quencher of singlet oxygen, which is connected with skin aging. It is also believed to slow down the growth of diseases affecting arterial blood vessels.
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