Savory Stuffed Mushrooms

[Guest guest]

Savory Stuffed Mushrooms

from Moosewood Restaurant Low-fat Favorites

The Moosewood Collective

p 42

Yield: 16-20

Prep Time: 25 minutes

Baking Time: 15-20 minutes

Ingredients:

1 lb mushrooms (larger ones are best for stuffing)

1 cup finely chopped onions

2 garlic cloves, pressed

3 tsp olive oil

3 tbl chopped fresh basil

1/2 cup chopped parsley

1/4 cup fresh bread crumbs (LC Bread crumbs)

salt and ground black pepper to taste

3 tbl dry sherry

1 tbl soy sauce

Rinse the mushrooms well and pat dry. remove the stems by carefully twisting them free by hand or by scooping them out with a small spoon. Chop the stems and set them aside

Preheat the oven to 450 degrees.

In a large skillet, sauté the onions and garlic in the oil on medium heat for about 8 minutes, until golden. Stir in the chopped mushroom stems and continue to sauté for another 2 minutes. Add the basil, parsley, lc bread crumbs, and salt and pepper. Cook for another 2 or 3 minutes, stirring constantly, and set aside.

In a mixing bowl, combine the sherry and soy sauce. Tumble the mushroom caps in the sauce thoroughly to coat them. Fill each mushroom with the sautéed bread crumb mixture. Arrange the stuffed mushrooms in a nonstick or very lightly oiled or sprayed baking pan and bake, uncovered, for 15 to 20 minutes, until the mushrooms begin to release their juices and the filling is brown and crunchy. Serve hot.

Variations: When you add the lc bread crumbs, herbs and seasonings to the filling, you may also stir in 1/4 cup grated Parmesan cheese. Or try adding 3 tablespoons of finely chopped reconstituted sun-dried tomatoes for a more sophisticated, tart-sweet filling.