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| What You Need: |
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1 pound fresh mushroom caps
1/3 cup butter, melted
½ cup grated Parmesan cheese
1/8 teaspoon garlic powder
¼ teaspoon powdered oregano
Salt and pepper to taste
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| How To Cook: |
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1. Wash the mushrooms, remove the stems, and drain well. Melt the butter in a custard cup. Stir in the garlic powder and oregano.
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2. Dip each mushroom in the butter to coat well. Place in a single layer in a 2-quart rectangular (12-inch by 9-inch) baking dish.
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3. Cook, uncovered, 15 minutes, stirring several times. Sprinkle on Parmesan cheese and stir to coat well. Let stand 5 minutes.
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