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Stuffed Mushroom

Last night I was bored with my normal routine of ff evening meals and
decided to try something different. This is an adaptation of a fat-full
recipe. It adapted very well and tasted great.


1 large flat mushroom about 5 inches diameter (such as a portabello)
1 red onion
1 oz stale bread
4 sun-dried tomatoes (the dried ones not the ones in oil)
1 clove garlic, chopped
dash soy sauce

Use just enough boiling water to cover the sun-dried tomatoes and allow to
soak for 10 minutes.
Remove the mushroom stalk and chop finely.
Chop the onion finely and then saute, along with the garlic and mushroom
stalk, until soft in the tomato soaking liquid. You should have very little
liquid left by the end of this.
Add the finely chopped bread and a dash of soy sauce to make a firm
Fill the mushroom cap with the stuffing and put on a baking sheet in a hot
oven until the top is brown and crisp.

You could also sprinkle a little freshly grated Parmesan cheese on top if
you liked but it was fine without.

Obviously the nutrition depends upon the size of mushroom used but mine
came out to  204 calories and 1.9 grams of fat.

Janice Bateson