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MUSHROOM STUFFING
Unknown
1/3 cup water
1 chicken bouillon cube
1 teaspoon seasoned salt
1 teaspoon rubbed sage
Dash pepper
1 tablespoon diet imitation margarine
1 ¼ cups diced celery
¾ cups diced carrots
2/3 cup chopped onions
1 pound fresh Mushrooms cleaned and coarsely chopped
5 slices slightly dry wheat bread, cubed
Preheat over to 350 degrees. In a 3-quart saucepan heat together first 6 ingredients until bouillon cube is dissolved. Add celery, carrots and onion. Heat to boiling. Reduced heat. Cover. Simmer 5 minutes. Stir in mushrooms. Cover and simmer 5 minutes longer, stirring occasionally. Remove from heat. Add bread. Mix until thoroughly moistened. Turn into shallow 1 ½ quart-baking dish. Bake 30 minutes or until top is dry.
Makes 8 servings.