Ingredients
- 12 large fresh mushrooms
- 6 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. Chop
stems 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.
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Submitted 6/13/05.
Source: http://soar.Berkeley.EDU/recipes/
Submitted By: Teresa Johnson
techgoddess@worldnet.att.net
Stuffed Mushrooms, Italian Style