10 lg Mushrooms
1 ts Cold-pressed olive oil
1/4 Onion; finely chopped
3 lg Garlic cloves
– finely chopped 1/4 ts Basil
1/4 ts Oregano
1 tb Fresh parsley, chopped
1 sl Whole wheat bread
-made into crumbs in blender 1/8 ts Pepper
1 tb Natural soy sauce
1 tb 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)