Serves: 5
Total Calories: 218
Yield: 24 Stuffed Mushrooms

24 medium size button or crimini mushrooms
1 cup whole grain bread crumbs lightly packed
10 cloves garlic pressed
1 tablespoon plus 1 teaspoon tamari sauce
1/2 tablespoon minced fresh rosemary
1/4 teaspoon white pepper
minced fresh parsley for garnish

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.

Nutritional Facts:

Serves: 5
Total Calories: 218
Calories from Fat: 12

More Recipes from the For the Love of Garlic Cookbook:
Winter Squash with Garlic and Miso
Patty Pan Squash with Red Peppers
Broiled Belgian Endives
Garlic Broiled Tomatoes
Stuffed Mushrooms
Garlic Roasted Potatoes
Mashed Potatoes with Roasted Garlic and Herbs
Roasted Garlic Potato Cakes
Baked Garlicky Parsnips
Garlic-Parmesan Rice Cakes