Dianne Bailey's stuffed mushrooms and zucchini soup

Stuffed Mushrooms

1 small container fresh white mushrooms

1½ cups Italian seasoned bread crumbs

1-2 teaspoons minced garlic

1 tablespoon grated Parmesan cheese

Olive oil

Butter

Gently wash the mushrooms and pat dry.  Pull the stems out, leaving room in the cap to stuff.

Mince about ¼ of the stems and add to a small bowl. Mix the bread crumbs, garlic and cheese with the stems. Add 1-2 tablespoons of olive oil to mixture. It should be pasty and stick together well.

Using a spoon, fill each  cap with mixture and place on baking sheet with sides. Dot each top with a small pat of butter. Add ¼ cup water to the bottom of the pan so that the mushrooms don’t stick. Cook at 400 degrees for 15-20 minutes until mushrooms are soft.

Source: Dianne Bailey of Suffolk

Grandma Lillian’s Zucchini Soup

1 tablespoon olive oil

½ yellow onion, diced

2 small zucchini, peeled and diced

1 small white potato, peeled and diced

6 cups water

½ (8 ounce) can of tomato sauce

½ teaspoon salt

1-2 teaspoons basil

4 ounces spaghetti, broken into small pieces, about 2 inches long

Parmesan cheese

Sauté onion in oil. Add zucchini and potato and cover with water. Bring to a boil.

Add tomato sauce, salt and basil and simmer for 20 minutes.

Add spaghetti pieces and cook another 10-15 minutes until pasta is tender. Serve with grated Parmesan cheese.

Source: Dianne Bailey of Suffolk.