Rinse, pat dry and remove stems from mushrooms; reserve stems for later use. Brush outside of the caps with four tablespoons of the oil; sprinkle lightly with salt.
Place mushrooms, cavity side up, in a shallow baking pan. Chop stems very fine (makes about one cup). Mix with bread crumbs, cheese, salt, onion powder and Italian seasoning. Stir in egg. Spoon into mushroom caps. Dribble with remaining two tablespoons oil. Bake in 350 oven until hot, about 30 minutes . Makes 12 hor d'oeuvres.
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