STUFFED MUSHROOMS

You will need:

20 white cap mushrooms or baby-bella mushrooms

Wash the mushrooms and pare off any bad spots.  Remove the stems and save 1/2 of them for the filling. Save the other half for another recipe.

Filling:

1 C. cooked amaranth  (1 c. amaranth in 3-4 c. water cook for 25-30 minutes)

1/2 of the mushroom stems

1 C. walnut (ground fine in the blender)

1/2 C. water

1 tsp salt (may need more to taste)

1 T fresh onion

1 C. cooked diced potato

1/4 c. fresh chopped basil or 1 T. dry basil

1 tsp. dried lavender (optional)

Combine the following ingredients in the food processor the cooked amaranth, ground walnuts, water, onion, potato, basil and salt.  Once the mixture is well blended, hand-stir in the lavender.  Place the mixture into the de-stemmed mushroom caps.  Heap them up a little bit. Bake the mushrooms stuffed end up at 350 degrees Fahrenheit for 45 minutes.

 While the mushrooms bake cook a pasta, such as liguine or angel hair.  Cook enough to make a bed of pasta in the bottom of your serving pan.

After the mushrooms are baked place them over the bed of hot cooked pasta.  Drizzle 2 - 3 C. tomato sauce over the top and garnish with an additional 1/4 c fresh basil.  Serve hot.