Stuffed Mushrooms, Italian Style Recipe

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

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.