Stuffed Mushroom Caps Recipe
Ingredients
| 1 pound large mushrooms, wiped clean | ||
| 1 tablespoon olive or vegetable oil | ||
| Garlic | 3 Clove (5gm), minced | |
| 2 scallions, including tops, finely chopped | ||
| 3 tablespoons toasted or plain wheat germ | ||
| Parsley | 1 Tablespoon, minced | |
| Lemon juice | 1 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Water | 1/4 Cup (16 tbs) | |
Directions
Preheat the oven to 375° F.
Remove the mushroom stems and set the caps aside.
Trim off the tough ends of the stems and discard.
Chop enough of the remaining stems to make 1 cup.
Heat the oil in a 10-inch skillet over moderate heat for 1 minute.
Add the garlic and scallions and saute for 2 minutes.
Add the chopped mushroom stems and saute for 2 to 3 minutes or until they are soft and have released their juices.
Stir in the wheat germ and saute 30 seconds longer.
Remove from the heat, then mix in the parsley, lemon juice, and salt.
Spoon about 2 teaspoons of the mixture into each mushroom cap.
Arrange the caps in a single layer in an ungreased 9" x 9" x 2" baking pan.
Pour the water into the pan around the mushroom caps and bake, uncovered, for 12 to 15 minutes or until the mushrooms are tender.
Remove the mushroom stems and set the caps aside.
Trim off the tough ends of the stems and discard.
Chop enough of the remaining stems to make 1 cup.
Heat the oil in a 10-inch skillet over moderate heat for 1 minute.
Add the garlic and scallions and saute for 2 minutes.
Add the chopped mushroom stems and saute for 2 to 3 minutes or until they are soft and have released their juices.
Stir in the wheat germ and saute 30 seconds longer.
Remove from the heat, then mix in the parsley, lemon juice, and salt.
Spoon about 2 teaspoons of the mixture into each mushroom cap.
Arrange the caps in a single layer in an ungreased 9" x 9" x 2" baking pan.
Pour the water into the pan around the mushroom caps and bake, uncovered, for 12 to 15 minutes or until the mushrooms are tender.
Chef
