Mushroom Brochettes
rec.food.veg.cooking/Jim Barricks (1995)
Serves 1

5 medium, fresh, stemmed whole mushrooms
2 tablespoons Fleischmann's margarine
2 teaspoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon soy sauce
3 tablespoons seasoned bread crumbs
1 tablespoon freshly grated parmesan cheese

Thred the mushrooms on an 8-inch metal or dampened wooden skewer (dampening the skewer prevents it from burning). Combine the margerine, lemon juice, mustard, and soy sauce. Brush the mixture over all sides of the mushrooms several times. Roll the mushrooms in a mixture of the bread crumbs and parmesan cheese. Place the skewer under a heated broiler. Cook it for about 5 minutes, turning several times, until the mushrooms are golden brown.