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Stuffed Mushrooms Recipe

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This recipe for Stuffed Mushrooms, by , is from A Girlfriends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rosina Dolan
Added: Friday, May 26, 2006


12 large mushrooms
1/4c. plus 1T. olive oil or butter
1c. fresh bread crumbs
3/4 to 1c. freshly grated Romano or Parmesan cheese
1T. finely chopped parsley, preferably Italian
1 tsp. finely chopped fresh basil or 1/2 tsp. dried basil
1 or 2 cloves garlic, finely chopped
salt and freshly ground pepper to taste

Preheat the oven to 350 degrees.
Carefully remove the stems from the mushroom caps. Chop the stems and cook them in the one tablespoon oil or butter until they give up their juices, then cook until the moisture evaporates. Let cool.
Combine the cooked stems with all the remaining ingredients, except the mushroom caps, and including the 1/4c. oil to make the filling, and set aside.
Rinse the mushroom caps in cold water, drain, and pat dry. Stuff the caps with the filling. Arrange the mushrooms in a baking dish and add a little water to prevent sticking. Bake 20 minutes or until piping hot and golden. May be run under the broiler for a second at the last minute.




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