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Stuffed Mushrooms

1 large tomatoe
1 large yellow onion
very large mushrooms
garlic (optional)
salt
pepper
olive oil

Wash the mushrooms, cut off the tip of the stems, and remove the
stems. Chop the mushroom stems into very small bits. Coat the
outer poriton of the caps with olive oil. Finely chop onion,
garlic, and tomato. Fry onion and garlic in olive oil (just a
little bit), until soft. Add mushroom bits, tomato, salt and pepper
to taste. Fry until mushroom bits start to soften. Place mixture
in mushroom caps, and fry or grill until caps soften. Serve.

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