Page 269 - A Literary Holiday Cookbook

3 While you wait, thinly slice the mushroom caps, peel and dice the

onion, and mince the garlic. Heat olive oil in a small skillet on
medium-low heat. Stir in mushrooms, onion, and garlic and cook

until the onion is translucent, stirring regularly. Stir in basil, soup,

salt, and pepper. Remove from heat.

4 When the shells are done, allow them to cool for 5 minutes on the

baking sheet, then use a sharp knife to cut out the centers, taking
care not to cut all the way down to the bottom. The center round

should pull out several layers from the center when removed without

taking the bottom with it.

5 Scoop 2 to 3 heaping spoonfuls of filling into each shell. Top with

sprigs of basil for garnish, if desired.

Serve to Alice during her next visit to Wonderland!

Chiffonade is just a fancy word for little ribbons. To do this, place
the leaves on top of each other, roll into a tight tube, and thinly

slice width-wise into strips.