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Stuffed Mushrooms
Serves 4 to 10 people - depends on portions allotted

1 Kg brown mushrooms, stems removed
mushroom stems, minced
1 teaspoon fresh garlic, minced
1\4 medium onion minced fine
100 gms real butter (about 4 ounces)
1 tablespoon olive oil, optional
2-3 Tablespoons Parmesan grated cheese ( to taste )
2 tablespoons dillweed, minced fine
2 tablespoons oregano, minced fine
454 gms bacon, cooked crisp and crumbled
500 gms of low fat cottage cheese or 500 gm pkg cream cheese
1 cup of fine ground cornflakes (or bread crumbs)
Mozzarella cheese, thinly sliced

Preheat the oven to 400F.

After thoroughly cleaning and de-stemming the mushrooms, mince the
mushroom stem s (as fine as possible) in a large food processor
and set this (bowl and all) as ide.

Add the dill weed, garlic, parmesan cheese, corn flake crumbs ( or
fine bread cr umbs), cottage cheese, onion and bacon crumbs to the
minced mushroom stems. Pulse this mixture until a paste forms.

Fill mushroom caps. Top with small squares of mozzarella cheese.
Bake for 10 to 12 minutes.

Serve hot.

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