Ingredients:
20 large button mushrooms
1 tablespoon light soy sauce
2 teaspoons extra virgin olive oil, divided
3 teaspoons balsamic vinegar, divided
nonstick cooking spray
1 small leeks, white part only, chopped
1 stalk celery, minced
1 red apples, peeled, cored and diced
2 tablespoons minced parsley
1/4 teaspoon oregano
1/4 teaspoon basil
salt & freshly ground black pepper, to taste
2 teaspoons butter
1/2 cup whole wheat bread crumbs
2 tablespoons grated parmesan cheese
2 teaspoons vegetable stock
Directions:
Preheat oven to 450 degrees.
Remove stems from mushrooms.
Chop stems and set aside.
In large bowl, mix soy sauce, 1 teaspoon olive oil and 1 teaspoon balsamic vinegar.
Add mushroom caps.
Using hands or large spoon, coat each mushroom with mixture and place on a lightly sprayed baking sheet.
Set aside.
In skillet over medium heat, add remaining oil and saute mushroom stems, leek, celery, apple, parsley, oregano, basil and salt and pepper, to taste, for 7 minutes.
Add butter and bread crumbs.
Stir to combine and melt butter.
Transfer to bowl.
Add Parmesan and vegetable stock.
Stuff each mushroom with a slightly rounded tablespoon of filling.
Brush remaining balsamic vinegar over top of each mushroom.
Bake uncovered for 25 minutes.
Servings: 10
Time preparation: 20 min.
Time total: 52 min.