Stuffed Mushrooms Veg Times
Ingredients| 8 large mushrooms 3 tbsp olive oil 3/4 lb tomatoes, peeled & finely - chopped 1 garlic clove, crushed 1 bunch scallions, thinly sliced 3 tbsp chopped fresh chives 1 salt & pepper to taste 1/2 tbsp lemon juice |
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Pre-heat oven to 350F. Wipe mushrooms clean. Remove stems & save for
another use. Lightly oil baking sheet with 2 tb oil & lay mushrooms
on it stalk side up. Pour 1/2 ts olive oil over each one & bake for
20 minutes. Remove from oven & set aside to cool.
Combine tomatoes, garlic & scallions on a chopping board & chop unil
reduced to a puree. Put in a bowl & stir on the chives & salt &
pepper. Stir in the rest of the oilve oil & lemon juice. Fill each
mushroom cap & serve.
"Vegetarian Times" December, 1991
Servings:
1
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