Vegetarian Stuffed Mushroom Recipe

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A delicious low calorie, low fat appetizer that can also be served as part of a main meal.
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  • 2 tablespoons olive oil
  • 2 green onions, finely chopped
  • 1/2 cup bread crumbs
  • 1/2 cup seitan
  • 1 teaspoon marjoram
  • 1/4 teaspoon garlic powder
  • salt and pepper to taste
  • 1 1/2 pounds mushrooms - your favorite variety
  • 1/2 cup chicken or vegetable stock (or broth)
Container:heavy skillet
15 mins
20 mins
35 mins
  • Wipe mushrooms with a damp cloth. Break off the stems and trim off the ends. Set caps aside. Finely chop the stems.
  • In a heavy skillet, heat olive oil, green onions, and mushroom stems. Sauté for 3 minutes, stirring well. Add bread crumbs, seitan, marjoram, garlic powder, and salt and pepper. Stir well and cook for 2 minutes.
  • Pack the filling in the cavities of the mushroom caps.
  • Brush a skillet lightly with oil and place the caps in the skillet, filled side up. Brown the caps for a minute or two, reduce heat, and add stock to the skillet. Cover and simmer for 20 minutes.
  • The caps can also be baked uncovered at 375° F. for 15-20 minutes.
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