Total Calories: 218
Yield: 24 Stuffed Mushrooms
1. Wash the mushrooms and carefully remove their stems. Mince the stems and place in a medium-size bowl along with the bread crumbs, garlic, tamari, rosemary, and white pepper. Mix well. Stuff the mixture into the mushroom caps, mounding it slightly.
2. Place the filled mushroom caps on a lightly oiled baking sheet. Cover the mushrooms tent-style with aluminum foil (don’t let the foil touch the mushrooms) and bake in a preheated 350°F oven for 20 minutes. Uncover and bake for 10 minutes more. Sprinkle with the parsley and serve immediately.
*To make bread crumbs, tear two slices of whole-grain bread into pieces, place in a blender or food processor, and process into fine crumbs. Freeze any leftover crumbs.
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