15 Large Mushroom caps, stems removed and chop stems
1 celery, chopped
1 onion, chopped
? cup chopped red pepper
1 Tbs. chopped garlic
? cup butter or olive oil
? cup red wine
1 Tb Tamari
? t. thyme
? cup parsley
S & P to taste
? cup organic bread crumbs
2 Tbs. chopped walnuts
2 Tbs. Parmesan cheese
butter or olive oil to spray
Instructions
Saut? onion in olive oil or butter.
When translucent, add celery. After 5 minutes, add garlic, peppers and chopped mushroom stems.
Add walnuts, parsley and 2 Tbs. red wine.
Add remaining ingredients. Adjust spices to taste.
Stuff mushroom caps with filling.
Grease a baking pan or cookie sheet with butter or oil. Pour remaining 2 Tbs. of wine around mushrooms and put a small pat of butter on top of each mushroom (or spray with olive oil) Bake at 375* oven for 20 minutes
Recipe by iEatGreen at https://www.ieatgreen.com/recipe-stuffed-mushrooms/