E3

By The Canadian Press

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These extra-large mushrooms hold more filling and thus make an excellent vegetable accompaniment for dinner. Or serve them as part of an antipasto platter.

Italian stuffed mushrooms

Ingredients

8 large jumbo fresh mushrooms

125 ml (1/2 cup) fresh breadcrumbs

50 ml (1/4 cup) shredded mozzarella cheese

2 finely minced garlic cloves

4 finely chopped pitted black olives

30 ml (2 tbsp) finely chopped sun-dried tomatoes in oil

30 ml (2 tbsp) finely chopped marinated artichoke hearts

30 ml (2 tbsp) finely chopped green or sweet onion

30 ml (2 tbsp) light mayonnaise

2 ml (1/2 tsp) dried oregano or basil

50 ml (1/4 cup) olive oil

15 ml (1 tbsp) grated Parmesan cheese

Method

Remove stems from mushrooms and chop finely. In a medium bowl, combine chopped stems, breadcrumbs, mozzarella, garlic, olives, tomatoes, artichokes, onion, mayonnaise and oregano; mix well.

Brush oil on outside of mushroom caps.

Spoon filling evenly into caps, mounding as necessary, and place in a shallow baking pan. Sprinkle Parmesan on top. Bake in a 220 C (425 F) oven for 15 to 20 minutes or until mushrooms are heated through.

Makes 4 main-course or 8 appetizer servings.