Vegetarian Community

Ingredients: [Serves 4]
12 ounces large mushrooms, stems removed
3 garlic cloves, crushed
12 tablespoons (1 1/2 sticks) butter, softened
1 cup fresh white bread crumbs
1 cup fresh parsley, chopped
1 egg, beaten
salt and cayenne pepper
8 cherry tomatoes, to garnish

1. Preheat the oven to 375 degrees F. Arrange the mushrooms, cup side up, on a baking sheet. Mix together the garlic and butter in a small bowl and divide 8 tablespoons of the butter among the mushrooms.
2. Heat the remaining butter in a small frying pan and lightly saute the bread crumbs until golden brown. Place the chopped parsley ina bowl, add the bread crumbs, season the mixture with salt and cayenne pepper and mix well.
3. Stir in the egg and use the mixture to fill the mushroom caps. Bake for 10 - 15 minutes, until the topping has browned and the mushrooms have softened. Garnish with quartered cherry tomatoes.

[If you are planning ahead, stuffed mushrooms can be prepared up to 12 hours in advance and kept in the refrigerator before baking.]

My boyfriend and I had this with a salad as dinner. We did not add the tomato garnish and may have made it a bit differently than what the above says. It was still good to eat.