Stuffed Mushroom Caps

Ingredients:

10 lg Mushrooms
1 tb Natural soy sauce
1/8 ts Pepper
made into crumbs in blender
1 sl Whole wheat bread
1 tb Fresh parsley, chopped
1/4 ts Oregano
1/4 ts Basil
finely chopped
3 lg Garlic cloves
1/4 Onion; finely chopped
1 ts Cold-pressed olive oil
1 tb Sherry

Method:

1.
Preheat the oven to 350 F.
Gently clean the mushrooms with a damp cloth.
Remove the stems and chop them finely.
2.
Heat the oil (or water) in a skillet.
Add the onion and cook until golden.
Add the garlic and cook 1 minute more.
Add the chopped mushroom stems, basil, oregano, and parsley, and cook 5 minutes, stirring, occasionally.
Add the bread crumbs, petter, soy sauce, and sherry, and heat, stirring for 2 minutes.
Add additional salt and pepper if needed.
3.
Place the mushroom caps, open side up, in a lightly oiled baking dish.
Fill each cap with the bread crumb mixture, forming a mound with your fingers.
4.
Bake for 15 minutes and serve hot.