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Stuffed Mushroom Caps

Get this basic recipe down and then you can start experimenting. The filling has endless possibilities.

2 dozen large mushrooms
1/4 cup olive oil
2 cloves of garlic, minced
squeeze of fresh lemon
3/4 cup fresh bread crumbs
1/4 cup chopped parsley
1 teaspoon salt
1/2 teaspoon black pepper to taste

Preheat oven to 375.
Clean the mushrooms by using a dry dish towel to remove any dirt. Separate the stems from the caps. Rough chop the stems and saute in 3 tablespoons of the olive oil until softened, about 3-4 minutes.
Make the soft bread crumbs by chopping some bread in a food processor to yield 3/4 cup. In a large bowl, mix together the bread crumbs, sauteed stems, lemon juice, garlic, and the parsley. Salt and pepper to taste.
Fill the mushroom caps with this tasty mixture, placing the caps on a baking sheet as you do them. Use the remaining olive oil to dirzzle over the caps and bake the caps in the 375 oven for 12-15 minutes.

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