Instructions: MAKES 24 LACTO

Mushrooms grow in abundance in the woods and fields of Mediterranean countries. In this savory recipe theyre stuffed with a heady garlic, cheese and basil mixture. For best results choose mushrooms of roughly the same size and serve them piping hot.

Preheat oven to 325F. Remove stems from mushrooms. Reserve stems and caps separately.

In food processor or blender, process garlic until finely minced. Add mushroom stems, basil, bread crumbs, Parmesan, oil, salt, pepper and 2 tablespoons water. Puree until smooth.

Spoon mushroom puree into reserved caps, dividing evenly. Place stuffed mushrooms on baking sheet and bake until tender, about 30 minutes. Serve hot.

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