• 1 carrot
  • 1/3 pound of squash
  • 1 small onion
  • 10 mushrooms


Shred carrot and squash, chop onion and put in a bowl. Take the stalks out of the mushrooms and chop the stalks up really fine. Add to the rest of the goodies and sautee for about ten minutes. Brush the caps with olive oil and put in a pan. Then stuff with the goodies, and bake at 400 for fifteen to twenty minutes.

Serves: 2