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Baked Stuffed Mushrooms

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CATEGORY CUISINE TAG YIELD
Dairy Food, Factory 4 servings

INGREDIENTS

100 g Each of oyster and girolles mushrooms; (4 oz)
100 g Breadcrumbs; (4 oz)
4 tb Olive oil
Few basil leaves; (torn)
4 lg Flat mushrooms
4 Tomatoes
2 tb Fresh parsley
200 g Mozzarella cheese; (7 oz)
1 Bag mixed salad leaves

INSTRUCTIONS

Pull the central stalks out of the mushrooms and roughly chopp.
Heat the oil in a frying pan and fry the onion for a few minutes until
softened. Add the mushrooms, basil, breadcrumbs, tomatoes and cook
for a few more minutes. Place the mushrooms on a baking tray, with
the cup side uppermost. Drizzle with a little oil and season with
salt and pepper. Spoon the filling into the mushrooms and season with
salt and pepper.
Bake in an oven preheated to 200°C/400°F/gas mark 6 for 15-20 minutes
until golden. Serve on a bed of salad leaves.
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