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Stuffed Mushroom Caps


1 tablespoon olive oil

1 tablespoon butter

1 8-oz package baby Portobello or white mushrooms, cleaned and stems removed

Leftover dressing

Parmesan cheese


  1. Preheat broiler to low.
  2. Heat oil and butter in a large skillet until foamy. Add mushrooms and gently sauté until they begin to soften and brown, about 5 minutes. Remove from heat.
  3. Place mushrooms top side down in a single layer in a baking pan or on cookie sheet. Mound leftover dressing in the center of each cap. Sprinkle with parmesan cheese and broil until hot and bubbly, about 2 minutes.
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