Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Large mushrooms with nice
-caps
2 Cloves garlic, minced
1 md Onion, minced
2 tb Butter
1/2 ts Basil
1 ts Prepared mustard
Salt and pepper to taste
2 tb White flour
1 tb Plain yogurt (or, sour
-cream would work)
-fresh bread about 6 slices
-chopped into little pieces
1/2 c Shredded Mozarella cheese
Olive oil

Wash mushrooms and separate the stems from the caps. Set the caps
aside to dry out, while you dice the stems into very small pieces.
Set the stem pieces aside, and toss the mushroom caps in a little
olive oil.

Melt the butter in a medium saucepan and toss in the garlic and onion.
Saute for a few moments, then add the basil, mustard, salt, pepper and
mushroom stem pieces. When the veggies are soft, add the flour and
stir for two minutes. Then remove the pan from the heat and stir in
the sour cream. Allow to cool a bit, then add about 2/3 of the
mozarella plus enough bread pieces to make the mixture stick together.

Fill mushroom caps with the mixture and place on a cookie sheet. When
all the caps are filled, top with the remaining mozarella and bake at
350 degrees until the cheese starts to bubble (about 10 to 15
minutes).

Enjoy!

Antigone meananti#cwis.isu.edu (MEANS_ANTIGONE_M)

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