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This recipe for STUFFED MUSHROOMS, by , is from FELLOWSHIP HAVEN COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Crystal Whittaker


1 lb. mushrooms, cleaned, stems cut from caps
2 tbsp. olive oil
1/4 cup onions, finely chopped
1 clove garlic, finely chopped
1/3 cup dry breads crumbs
4 tbsp. Parmesan cheese, grated
1 tbsp. parsley, chopped
1/2 tsp. salt
1/8 tsp. oregano
Extra virgin olive oil to drizzle

Preheat oven to 400
Place mushrooms caps in a casserole dish .
Finely chop the mushroom stems.
Add olive oil into a heated skillet
Cook onion, garlic, and chopped stems until brown.
In a bowl combine bread crumbs, cheese, parsley, salt & oregano.
Add to skillet and cook for 3 more minutes on low.
Fill mushroom caps with mixture.
Drizzle olive over top each cap.
Bake 15-20 minutes
Take out and sprinkle each cap with dash of Parmesan cheese




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