Vegetarian Stuffed Mushrooms |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 14 |
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Mixed with a blend of parsley, basil, oregano and bread crumbs, soy crumbles make a delightful addition to these savory stuffed mushrooms. Arline Aaron of Brooklyn, New York shares the recipe. Ingredients:
14 large fresh mushrooms |
1 small onion, finely chopped |
4 teaspoons canola oil |
3/4 cup soft bread crumbs |
1/2 cup frozen vegetarian meat crumbles, thawed |
1 teaspoon minced fresh parsley |
1 teaspoon dried basil |
1/2 teaspoon dried oregano |
1/2 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Remove stems from mushrooms and chop; set mushroom caps aside. In a large nonstick skillet coated with cooking spray, saute stems and onion in oil until tender. Stir in the bread crumbs, meat crumbles and seasonings; cook until bread crumbs are lightly browned. Cool slightly.
2. Stuff into mushroom caps. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until heated through and mushrooms are tender. Serve warm. Yield: 14 appetizers.
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