Vegetarian Stuffed Mushroom(s)

Vegetarian Stuffed Mushroom(s)

Options: use button mushrooms to create an appetizer
or a large portabello mushroom cap for an entree
This recipe with stuff 24 button mushrooms or 4 portabellos

One jar Lowcountry Caponata
Two tablespoons balsamic vinegar combined with
Two tablespoons of olive oil
One cup of seasoned bread crumbs
Three tablespoons of freshly chopped parsley
One half cup of shredded- not grated parmesean

Line a baking sheet with foil
Place either your button or large portabello mushroom caps
on the cookie sheet, stems in tact. Drizzle the mushrooms
with a small amount of balsamic vinegar & olive oil. Roast
until tender in a 350 degree oven- buttons for 15 minutes &
portablello for 30 minutes.
Allow to cool. Remove stems & finely chop.
In a small mixing bowl combine one jar of caponata, the chopped
mushroom stems, the breadcrumbs & parsley.
Stuff your mushrooms.
Top with shredded parmesean & bake until the cheese turns golden brown.

Option: Slice a large eggplant in half. Brush with the oil & vinegar &
roast for 30 minutes. Fill with the same mixture. Yummmm.