1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon dried basil
2 cloves garlic, crushed
2 1/2 cups chopped celery
1/2 cup chopped onion
1 teaspoon dried oregano
1/4 teaspoon dried basil
1 egg, beaten
1 cup milk
1 onion, chopped
1 medium head cabbage
1 small carrot, grated
1 medium head cabbage, chopped
1 medium head cabbage, chopped
1 medium head cabbage, chopped
1 medium head cabbage, chopped
1 medium head cabbage, chopped
1 medium head cabbage, chopped
1 medium head cabbage, chopped
In a medium bowl, mix basil, oregano, salt, thyme, basil, garlic powder, celery, onion, oregano, basil, egg, milk, onion, celery and oregano. Mix well. Cover and refrigerate for at least one hour; stir occasionally.
Preheat oven to 350 degrees F (175 degrees C).
Bake the mushrooms in a small baking dish for about 30 minutes, until mushrooms are tender. Remove from mushrooms and gently peel. Drain and place on a baking sheet. Bake until browned, about 45 minutes.
Drain mushrooms and set aside. In a large bowl, combine mushrooms, celery, onion, oregano, basil, egg, milk, onion, celery and oregano. Mix well.
Mix into the mushroom mixture. Spoon the mushroom mixture into the center of each mushroom casserole dish. Cover the top with the carrot and cabbage, leaving an edge on the edges and decorative in the center.
Bake in preheated oven for about 30 minutes, or until vegetables are tender.
Always good and easy, although you do need to broil the quinoa longer than listed (20 minutes is all it takes). I added my Biling spice mix and broiled for 8 minutes (5 eggs included). ~112
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