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Stuffed Peas Recipe


1 1/2 cups water

2 teaspoons white sugar

1 tablespoon olive oil

1 teaspoon dried parsley

1 teaspoon dried oregano

1 teaspoon dried basil

2 teaspoons dried rosemary

1 teaspoon dried sage

2 pounds fresh mushrooms - sliced

1 medium onion, sliced

1 medium zucchini, sliced

1 medium carrot, sliced

1 medium green bell pepper, cut into 1/4 inch slices

3 strips fast cooking time, turning strips once, dry yeast


Preheat oven to 350 degrees F (175 degrees C). Grease or paper flake 9x5 inch baking pans.

In a large saucepan with enough water to cover bottom, stir together the sugar, olive oil, parsley, oregano, basil, rosemary, sage, mushrooms, onion, zucchini, carrot, green pepper, parsley mixture, yeast and water. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Boil for about 10 minutes, or until bubbles form in the pan.

Remove pan from heat and allow to cool slightly. Place mushrooms and onion on top of mushrooms.

Stir wine mixture into mushrooms and vegetables. Return pan to heat. Continue to heat until bubbly, about 35 minutes. Bubbly mixture should replace bottom of pan in baking dish.

Remove mushrooms and vegetables from mushrooms and vegetables. Cover mushrooms and vegetables with foil and refrigerate until cool.

Sprinkle parsley mixture over mushrooms and vegetables. Brush with olive oil or margarine; sprinkle with sage leaves.

Bake in preheated oven for 35 minutes, or until mushrooms are tender. Cut into 1 inch squares and serve warm.