Fennel Flavored Stuffed Mushrooms
|Water||1⁄2 Cup (8 tbs)|
|Cracked wheat/Bulgur||2 Tablespoon|
|Whole fresh mushrooms||8 Ounce (Stems Reserved)|
|Snipped fresh parsley||2 Tablespoon|
|Finely chopped onion||1 Tablespoon|
|Lemon juice||1 Teaspoon|
|Fennel seed||1⁄8 Teaspoon|
|Ground sage||1 Dash|
|Grated parmesan cheese||2 Tablespoon|
Place water in 1-cup measure.
Microwave at High for 1 1/2 to 2 1/2 minutes, or until water boils.
Place bulgur in small bowl.
Add boiling water.
Cover and let stand 1 hour to soften.
Drain and press out excess moisture.
Remove stems from mushrooms.
Set mushroom caps aside.
Chop enough stems to equal 2 tablespoons.
In 1-quart casserole, combine mushroom stems, parsley, onion, lemon juice, fennel, sage and pepper.
Microwave at High for 1 to 2 minutes, or until tender.
Stir in bulgur and cheese.
Fill mushroom caps with mixture, mounding slightly.
Arrange caps filled-side-up on plate.
Microwave at High for 2 1/2 to 4 1/2 minutes, or until tender, rotating plate once.
Let stand for 3 to 5 minutes.