Stuffed Mushroom Caps (Wagner) Recipe


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Stuffed Mushroom Caps (Wagner) Recipe another great recipe from Recipes 4U

 

Stuffed Mushroom Caps (Wagner) Recipe

Recipe Ingredients

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

Recipe Preparation

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)

 

 

Servings: 10

 

 

 

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Stuffed Mushroom Caps (Wagner) Recipe from the Recipes 4U Collection

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This Stuffed Mushroom Caps (Wagner) Recipe is one of our Vegetarian Recipes, which come from submissions from our readers and open source collections. Obviously, as there are more than 50,000 recipes it is not practical to cook every single recipe, so please take care, and double check everything before cooking that special meal and plan carefully. If a recipe appears to be wrong, let us know.


 

Stuffed Mushroom Caps (Wagner) Recipe

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