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STUFFED MUSHROOMS-(Vegan)
20 large mushrooms (about 2 in. in diameter)
2 cups cubed bread crumbs
2 cloves garlic, minced
1 medium onion, finely minced
1/4 cup wine for sauteeing
2 ribs celery, minced
2 carrots, minced
1 l/2 tsp parsley
salt/pepper to taste
Remove mushroom stems. Chop and 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, salt and 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 tablespoon of mixture. Bake on lightly
sprayed baking sheet for 10-12 minutes or until top is lightly
brown.
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Stuffed Mushrooms 16