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MAKES 36 LACTO/VEGAN These stuffed mushrooms make a hearty and satisfying cocktail nibble. Preheat oven to 350 degrees. Spread walnuts on baking sheet and toast in oven until lightly browned and fragrant, about 6 minutes. Cool and reserve. Put sun-dried tomatoes into small bowl and cover with hot water. Cover with plastic wrap and let stand until tomatoes are reconstituted, about 30 minutes. Drain well and chop. Set aside. Meanwhile, steam potato until tender, about 1 5 minutes. Transfer to small bowl and let cool slightly. Mash potato with a fork, then add milk and stir until smooth. Set aside. Finely chop enough mushroom stems to equal 1/3 cup and set aside. Reserve remaining stems for another use. In a large skillet, heat oil over medium heat. Add onions, garlic and red pepper flakes and cook, stirring often, until onions begin to brown, about 10 minutes. Add sun-dried tomatoes and chopped mushroom stems and cook, stirring often, 2 to 3 minutes, scraping bottom of pan occasionally. In medium bowl, mix all ingredients except mushroom caps and salt. Mixture should be moist but hold its shape well. Add small amounts of water if mixture is too dry. Season with salt. Spray shallow ovenproof baking dish with cooking spray. Heap a mound of filling into each mushroom. Arrange mushrooms in prepared baking dish. Bake at 350 degrees until the mushrooms are tender when pierced with a fork, and the filling is heated through, about 20 minutes. Serve warm or at room temperature. PER MUSHROOM: 18 CAL.; 1G PROT.; 1G TOTAL FAT (0 SAT. FAT); 2G CARB.; 0 CHOL.; 7MG SOD.; 0 FIBER. By Kathleen
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