3 tablespoons olive oil
1/4 cup lemon juice
4 cloves garlic, minced
1 tablespoon chopped fresh parsley
2 teaspoons crushed red pepper flakes
1/2 teaspoon ground black pepper
1 1/2 cups dry bread crumbs
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/2 teaspoon dried pimento peppers
2 (4 ounce) cans sliced mushrooms
3 cups sliced pimentos (optional)
1 1/2 tablespoons Worcestershire sauce
1 teaspoon red wine vinegar
3 tablespoons lemon juice
2 teaspoons beef bouillon granules
1 1/2 tablespoons olive oil
1 (3 ounce) can sliced mushrooms, drained
Heat oil in a large saucepan. Bring oil to a boil; cook, stirring constantly, for 5 minutes.
Stir in lemon juice; cook, stirring constantly, for 2 minutes. Stir in garlic and parsley. Mix in crushed red pepper flakes and crushed black pepper. Mix in bread crumbs, oregano, basil, pecans, mushrooms and pimentos.
Cook, stirring constantly, for 10 to 15 minutes or until bubbly and lightly browned.
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