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Stuffed Mushrooms (vegan)

Yield: 1 Servings

Ingredients and directions for this recipe

20 lg Mushrooms (about 2 in. in
-diameter)
2 c Cubed bread crumbs
2 Cloves garlic, minced
1 md Onion, finely minced
1/4 c Wine for sauteeing
2 Ribs celery, minced
2 Carrots, minced
1 1/2 ts Parsley
Salt/pepper to taste

Remove mushroom stems. Chop & reserve stems. Bring to a boil, a large pot
of water;add whole mushrooms. Cook for a couple of minutes. Drain and place
the mushrooms into a pan of cold water.

Preheat oven to 350 F. In a large non-stick sauce pan, saute onion,
mushroom stems, garlic, celery, carrots, and salt/Pepper. When vegetables
are tender drain. Soak bread crumbs in wine until absorbed. Add to drained
vegetable mix. Mix well. Fill each mushroom cap with a heaping tablespoom
of mixture. Bake on lightly sprayed baking sheet for 10-12 minutes or until
top is lightly brown.

See also:
Previous recipe Stuffed Mushrooms (veg Times)
Next recipe Stuffed Mushrooms *sss*

Or try one of these recipes:
Broiled Parmesan Potatoes (oregon)
E-z Pancakes