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Stuffed Mushrooms, Italian Style Recipe | |
American Appetizer | |
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Ingredients:
12 large fresh mushrooms6 tbs. salad or olive oil, divided salt 1 cup soft bread crumbs 1/3 cup grated parmesan cheese 1/2 teaspoon onion powder 1/4 teaspoon basil leaves, crumbled 1 egg, slightly beaten
Directions:
Preheat oven to 350 degrees. Rinse mushrooms and pat dry. Remove stems; reserve for later use. Brush outsides of the caps with 4 tablespoons of the oil; sprinkle lightly with salt. Place, cavity side up, in a shallow baking pan. Chopstems very fine (makes about 1 cup). Mix with bread crumbs, cheese, 1/2 teaspoon salt, onion powder and basil. Stir in egg. Spoon into mushroom caps. Dribble with remaining 2 tablespoons oil. Bake for 30 minutes. Serve hot. | |