It's great to have a vegetarian alternative to the many meat-based foods found at parties. This is one great excuse for munching on mushrooms--extra flavorful! Serves 10 or more, makes 30 or more stuffed mushrooms (depending on size). 

For the "meaty version" (non-vegetarian) version of this recipe, see this page.

Ingredients:

• 1 1/2 lb. med. mushrooms
• Approx. 4 slices wheat bread, to yield 2 1/2 c. bread crumbs (slightly dry bread is preferred)
• 1/3 c. fine-chopped onion
• 2/3 c. fine-chopped celery
• 3 TBS. butter or olive oil
• 1 tsp. Vege Sal
• 1/2 TBS. fresh chopped rosemary
• 1/2 TBS. fresh chopped sage
• 1/4 tsp. pepper

Prepare mushroom caps, removing stems (reserve them to add to other dishes, if desired). Set mushrooms on a large cookie sheet: > Approx. 1 1/2 lb. med. mushrooms

Meanwhile, process: > Approx. 4 slices wheat bread, to yield 2 1/2 c. bread crumbs (slightly dry bread is preferred)

In skillet, saute: > 1/3 c. fine-chopped onion > 2/3 c. fine-chopped celery > 3 TBS. butter or olive oil

To skillet, add: > 1 tsp. Vege Sal > 1/2 TBS. fresh chopped rosemary > 1/2 TBS. fresh chopped sage > 1/4 tsp. pepper

Add wheat bread crumbs to skillet, mix well. Fill the mushrooms. Bake at 400 degrees for 20-25 min. Serve warm or at room temperature.

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