adapted from "Moosewood Restaurant Low-Fat Favorites"
I used to make these every once and a while, because in my mind they were complicated. My perspective has changed. These only require a little chopping and sauteeing then into the oven. And I can eat a plate of them for a meal!
16-20 small mushrooms or
8-10 large mushrooms
1 pound mushrooms (large are getter for stuffing)
1 cup finely onions, chopped
2 garlic cloves, minced
1 Tablespoon dried parsley
1 Tablespoon dried basil
3/4 cup bread crumbs (they can be gluten-free)
salt and pepper
3 Tablespoons of soy sauce or NO SOY "soy sauce"
Rinse the mushrooms well and pat dry.
Remove the stems carefully by scooping out with a spoon or twisting them off.
Chop the stems and set aside.
Preheat the oven to 450 degrees F.
Heat a large skillet, saute the onions with water or broth. Add more water if onions start to stick. Stir them to keep them from burning.
Add the garlic and saute for an additional minute. Stir to keep from burning.
Add the mushroom stems and saute for 2-3 minutes. Add the parsley, breadcrumbs, and salt and pepper and cook for another 2-3 minutes, stirring constantly.
In a mixing bowl, add the soy sauce. Tumble the mushroom caps in the sauce to thoroughly coat them.
Fill each mushroom with sauteed vegetable mixture.
Arrange the stuffed mushrooms in a lightly coated baking dish.
Bake uncovered for 15-20 minutes until the mushrooms begin to release their juices and the filling is browned and crunchy.