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STUFFED MUSHROOMS

1 1/2 lbs large mushrooms with nice caps
2 cloves garlic, minced
1 med. onion, minced
2 Tbsp. butter
1/2 tsp. basil
1 tsp. prepared mustard
salt and pepper to taste
2 Tbsp. white flour
1 Tbsp. plain yogurt (or sour cream)
fresh bread (about 6 slices), chopped into little pieces
1/2 cup shredded Mozarella cheese
olive oil

Wash mushrooms and separate the stems from the caps. Set the caps
aside to dry out, while you dice the stems into very small pieces.
Set the stem pieces aside, and toss the mushroom caps in a little
olive oil.

Melt the butter in a medium saucepan and toss in the garlic and
onion. Saute for a few moments, then add the basil, mustard, salt,
pepper and mushroom stem pieces. When the veggies are soft, add
the flour and stir for two minutes. Then remove the pan from the
heat and stir in the sour cream. Allow to cool a bit, then add
about 2/3 of the mozarella plus enough bread pieces to make the
mixture stick together.

Fill mushroom caps with the mixture and place on a cookie sheet.
When all the caps are filled, top with the remaining mozarella and
bake at 350 degrees until the cheese starts to bubble (about 10 to
15 minutes).

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