Date: Tue, 10 Jun 1997 16:44:29 -0400
From: Janice Bateson (113125.2365@compuserve.com)
Last night I was bored with my normal routine of ff evening meals and
decided to try something different. This is an adaptation of a fat-full
recipe. It adapted very well and tasted great.
STUFFED MUSHROOM (Serves one)
1 large flat mushroom about 5 inches diameter (such as a portabello)
1 red onion
1 oz stale bread
4 sun-dried tomatoes (the dried ones not the ones in oil)
1 clove garlic, chopped
dash soy sauce
Use just enough boiling water to cover the sun-dried tomatoes and
allow to soak for 10 minutes. Remove the mushroom stalk and chop
finely. Chop the onion finely and then saute, along with the garlic
and mushroom stalk, until soft in the tomato soaking liquid. You
should have very little liquid left by the end of this. Add the
finely chopped bread and a dash of soy sauce to make a firm stuffing.
Fill the mushroom cap with the stuffing and put on a baking sheet in a
ho= t oven until the top is brown and crisp.
You could also sprinkle a little freshly grated Parmesan cheese on top if=
you liked but it was fine without.
Obviously the nutrition depends upon the size of mushroom used but mine
came out to 204 calories and 1.9 grams of fat.
kwvegan vegan