Tomato Stuffed Mushrooms Recipe

From Dorothy McNett's Recipe Book.

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Tomato Stuffed Mushrooms

From Dorothy McNett's recipes at These are great served in one of those glass or ceramic deviled egg plates as it holds them in place nicely.

12-16 medium brown or white fresh mushrooms
1-2 red ripe tomatoes
2-3 green onions, thinly sliced
1 tablespoon extra virgin olive oil
1/2 cup or more dried bread crumbs
1/4 teaspoon freshly ground pepper
1/4 cup feta cheese cut into cubes
snipped fresh basil

Preheat oven to 400 degrees. Brush off each mushroom with a soft wet mushroom brush, snap out the stems. Using your nice sharp knife, cube tomatoes finely. Chop mushroom stems. Combine tomatoes, chopped stems, onion, oil, bread crumbs, and pepper. It should be a dressing like consistency, add more bread if necessary. Place a chunk of feta into each cap, pile with dressing. Arrange on baking sheet. Bake about 10 minutes, but watch. Do not over cook as they will get too slippery and watery. Garnish with snipped basil and serve.

Recipe created 1998-09-22.

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