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Stuffed Mushrooms, Italian Style

12 large fresh mushrooms
6 tbsp salad or olive oil, divided
salt
1 cup soft bread crumbs
1/3 cup grated Parmesan cheese
1/2 tsp onion powder
1/4 tsp 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 lighlty 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.

Makes 4 to 6 portions.

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