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Stuffed Mushrooms

Brad Eich - Thursday, February 06, 2014

De-stem 6-8 large cap mushrooms.  Dice stems and  ¼ cup  scallions or onion and two garlic cloves and sauté in olive oil, salt, pepper and two teaspoon balsamic.  Fill mushroom caps with sauté and top with goat cheese or mozzarella and fresh tomatoes.  Bake at 400 degrees for 15 minutes or until golden brown.  Cool, serve and eat!


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