Mushrooms are a versatile and delicious addition to any Paleo cuisine. Try this delectable hors d’oeuvre as a prelude to your next dinner with friends. SERVES 4
• 12 medium mushrooms
• 1 tablespoon extra virgin olive oil
• 3 garlic cloves, pressed
• ½ cup diced shallots
• 1 tablespoon dried minced onion
• ¼ cup white wine
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 1 tablespoon finely chopped fresh parsley
1. Remove stems from mushrooms and finely chop. Set aside. Heat olive oil in a saucepan over medium heat. Add garlic, shallots, and onion and sauté for two minutes while stirring. Pour in the white wine and bring to a slight boil. Toss in chopped mushroom stems, basil, and oregano. Reduce the heat to low and simmer for five minutes.
2. Remove from heat and drain off any excess liquid. Spoon into mushroom caps and top with fresh parsley.
