Mushrooms parmesan

Yield: 6 servings

Measure Ingredient
1 pounds Mushrooms (1 to 2-inch caps)
2 tablespoons Olive Oil
¼ cup Onion, chopped
½ Garlic clove, finely chopped
⅓ cup Bread Crumbs, dry
3 tablespoons Parmesan cheese, grated
1 tablespoon Parsley, chopped
½ teaspoon Salt
⅛ teaspoon Oregano
2 tablespoons Olive Oil

Clean mushrooms and remove, and save, stems. Place caps open-end up in a shallow greased 1½-quart baking dish, set aside. Finely chop mushroom stems.

Heat 2 tablespoons olive oil in a skillet. Add mushroom stems, onion, and garlic. Cook slowly until onion and garlic are slightly browned.

Combine bread crumbs, cheese, parsley, salt, and oregano. Mix in the mushroom stems, onion, and garlic. Lightly fill mushroom caps with mixture. Pour 2 tablespoons olive oil into the baking dish.

Bake at 400 degrees F for 15-20 minutes, or until mushrooms are tender and tops are browned.

Submitted By JILL PETERSEN On 07-31-95

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