I made this tonight using rice parmesan and it was amazing, especially with zucchini on the side.
I substituted broth for the oil. The oil is so unnecessary.
I omitted the oregano and used more basil instead.
It was positively divine, and simple too! I highly recommend this one!
And yes, I ate the entire recipe!!! So, I guess it never ended up stuffing anything except, well...ME! Food processing the 'shrooms makes them SO CREAMY! Wow. Major potential, here!
It would be a great perogie filling, perhaps with a different fake cheese. It would be a wonderful vegetarian "cabbage roll" filling. A wicked pasta topping or zucchini/eggplant accompaniement.
Final comment: It's a winner with me. No heartburn, even!
Also, I'm very impressed with Rice parmesan topping. Truly, I cannot believe I like this product and it didn't make me gag. It only goes to show me that sometimes the new things I try aren't going to end up awful. This is a good thing, because I have a bad track record, lately, with some of the things I've tried.
Kate. 
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Re: Emeril's Shitake Mushroom Stuffing
