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Stuffed mushroom caps

Yield: 10 Servings
10 lg Mushrooms 1 ts Cold-pressed olive oil 1/4 Onion; finely chopped 3 lg Garlic cloves - finely chopped 1/4 ts Basil 1/4 ts Oregano 1 tb Fresh parsley chopped 1 sl Whole wheat bread -made into crumbs in blender 1/8 ts Pepper 1 tb Natural soy sauce 1 tb Sherry

1. Preheat the oven to 350 F. Gently clean the mushrooms with a damp cloth. Remove the stems and chop them finely. 2. Heat the oil (or water) in a skillet. Add the onion and cook until golden. Add the garlic and cook 1 minute more. Add the chopped mushroom stems basil oregano and parsley and cook 5 minutes stirring occasionally. Add the bread crumbs petter soy sauce and sherry and heat stirring for 2 minutes. Add additional salt and pepper if needed. 3. Place the mushroom caps open side up in a lightly oiled baking dish. Fill each cap with the bread crumb mixture forming a mound with your fingers. 4. Bake for 15 minutes and serve hot.
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