Stuffed Mushroom Caps

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)