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CHEESE STUFFED MUSHROOMS 
Select firm, white or creamy-being mushrooms with caps that are closed or slightly open around the stem. 1/4 c. finely chopped green onions with tops 1 clove garlic, finely chopped 1/4 c. butter 1/2 c. dry bread crumbs 1/4 c. grated Parmesan cheese 2 tbsp. snipped parsley 1/2 tsp. salt 1/2 tsp. dried basil leaves 1/4 tsp. pepper

Cut ends from mushroom stems. Remove stems from mushrooms. Chop stems finely. Cook and stir mushroom stems, green onions and garlic in butter over medium heat until tender (about 5 minutes). Remove from heat, stir in remaining ingredients.

Fill mushroom caps with stuffing mixture. Place mushrooms, filled side up, in greased baking dish.

Cook in 350 degree oven 15 minutes. Serve hot.

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