Realizations Inc

According to some nutritionists, mushrooms can contribute valuable micronutrients to one’s diet. That’s a plus—since I’ve enjoyed mushrooms of almost any type for as long as I can remember. Our friend Bill fixed me vegetarian stuffed mushrooms one Thanksgiving. Wonderful! They can be served as an appetizer or an entrée.

12 white mushrooms approximately 1.5 inches in diameter.
Remove stems and set aside.

Ingredients:

• ½ cup Ritz crackers rolled into fine crumbs
• ¼ cup scallions (green onions) thinly sliced
• ¼ cup pine nuts
• ¼ tsp garlic
• ¼ cup rice milk (or other favorite liquid)
• 1 tsp McKays mock chicken seasoning (or other favorite seasoning)
• ¼ tsp black pepper if desired
• Stems from mushrooms diced into small pieces

Sauté scallions, mushroom stems, and garlic in a frying pan sprayed with butter-flavored olive oil.
Cook until soft and remove from heat.
Add Ritz cracker crumbs, pine nuts, rice milk, and seasonings.
Mix well.

Place mushrooms stem-side up in a greased baking pan.
Divide filling into 12 portions and mound up on top of mushrooms.
Sprinkle top of each mushroom with parmesan cheese.

Bake in oven at 400 degrees F for 12-15 minutes until brown on top.
Serve as an appetizer.

To serve as an entrée, pour 2 cups of mushroom or brown gravy over the mushrooms and bake at 350 degrees F for 30 minutes.

Serve with potatoes (baked or mashed) and extra gravy.