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Heritage stuffed portobello mushroom recipe

Stuffing mushrooms with a herb-scented mix makes for an elegant and satisfying entree.

Serves: 8

Ingredients

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What to do

  • 1. Place rack in middle of oven and preheat to 400F. Brush a baking sheet lightly with oil.

  • 2. Wipe any grit from mushrooms with a damp cloth or paper towel. If portobellos have stems, carefully snap them off; trim and chop stems. Use a teaspoon to scrape gills from caps; discard gills.

  • 3. With motor of food processor running, drop garlic into feed tube and finely chop. Scrape down sides and add onion, mushroom stems (or button mushrooms; see note below), cereal, parsley, oil, 1 tablespoon cheese, oregano, salt, and pepper to taste.

  • 4. Brush mushroom caps lightly with oil. Place on baking sheet. Divide filling among caps. Sprinkle remaining cheese on top.

  • 5. Bake until mushrooms are easily pierced with a skewer, 13 to 15 minutes. Set under the broiler until tops are lightly browned, 1 to 2 minutes. Serve as an entrée or side dish.

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    This recipe was created by Lorna Sass for Nature’s Path.

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