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Baked Stuffed Mushrooms

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1 pound large mushrooms
Vegetable oil
1/2 cup fine bread crumbs
1/2 cup Swiss cheese, grated
2 tablespoons grated onion
Freshly ground pepper
2 tablespoons milk
Freshly grated Parmesan cheese


*Mushrooms can be covered and refrigerated at this point. If so, add 3-5 minutes to baking time. Clean mushrooms and remove stems (reserve). Pour a small amount of oil into a container. Using your fingers, rub some oil on the outside of each cap and place one or two drops in the inside center of the cap.

Finely chop stems and toss in bowl with bread crumbs. Add Swiss cheese, grated onion, pepper and toss again. Stir in milk (adding up to 1 tablespoon more if needed - mixture should hold together). Stuff mixture into mushroom caps, rounding the tops with your fingers. When filled, sprinkle each mushroom with Parmesan cheese. Place mushrooms in baking dish.* Heat oven to 375 degrees. Bake for 15 minutes.

Makes 6 servings

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