Number of servings : 14 mushrooms
Type of meal : | Hors d’oeuvres | Hors d’oeuvres
Special diet : | Vegetarian
500 g (1 lb) large mushrooms, wiped clean
15 mL (1 tbsp) olive or vegetable oil
3 cloves garlic, minced
2 scallions, including tops, finely chopped
45 mL (3 tbsp) toasted or plain wheat germ
15 mL (1 tbsp) minced parsley
15 mL (1 tbsp) lemon juice
1 mL (1/4 tsp) salt
50 mL (1/4 cup) water
- Preheat the oven to 190°C (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 250 mL (1 cup).
- Heat the oil in a 25 cm (10 in) skillet over moderate heat for 1 minute. Add the garlic and scallions and sauté for 2 minutes. Add the chopped mushroom stems and sauté for 2 to 3 minutes or until they are soft and have released their juices. Stir in the wheat germ and sauté 30 seconds longer.
- Remove from the heat, then mix in the parsley, lemon juice, and salt. Spoon about 10 mL (2 tsp) of the mixture into each mushroom cap. Arrange the caps in a single layer in an ungreased 22.5 x 22.5 x 5 cm (9 x 9 x 2 in) 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.
Imported on 2011-01-20 16:41:26 — Original ID:195