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STUFFED MUSHROOMS

12 large mushrooms
2 tablespoons butter
1 medium onion
2 tablespoons dry white wine
1/2 cup bread crumbs
2 tablespoons fresh snipped parsley
1 tablespoon line juice
2 cloves garlic finely chopped
1 teaspoon dried oregano leaves
freshly ground pepper
3 oz. shredded jack cheese

Remove steams from mushrooms and finely chop. Melt butter in skillet.
Cook mushroom caps top side down until light brown. Remove with
slotted spoon, draining liquid from inside caps. Cook onion in same
skillet until tender. Stir in wine. Simmer uncovered 2 minutes.
Stir in chopped stems. Add remaining ingredients except cheese.
Mix completely. Put caps on ungreased baking sheet. Place stuffing
in caps. Sprinkle with cheese. Broil until cheese melts (about 3
minutes).

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