Large mushrooms--white or portabello
2 tbsps margarine
1 medium onion--chopped
1 clove garlic
2 tbsps flavored bread crumbs
fresh cracked pepper
egg, egg beaters or egg whites

Wash mushrooms and select best caps for stuffing. Place caps, stem side up on a baking sheet covered with parchment. Chop remaining mushrooms. (I do not use the stems. Sometimes I stuff the mushrooms with a different variety of mushrooms--ie white mushrooms stuffed with portabellos or reverse. Sometimes I use all the same.)
Brown onion in the margarine. Add garlic, pepper and the chopped mushrooms. When mixture accumulates liquid, cook 1 more minute. Remove from heat. Add the bread crumbs and the egg. Stir well. Stuff the mushrooms. I cover with a layer of parchment and then foil. Bake in pre-heated 450 degree oven for 15 minutes.

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