Stuffed Mushrooms Italin Style

Ingredients Large, fresh mushrooms 12 Salad or olive oil: 6 tbsp Salt to taste Soft breadcrumbs: 1 cup Grated Parmesan Cheese; one third cup Chopped onion: half tsp Basil leaves, crumbled: quarter tsp 1 Egg slightly beaten:1 Method Preheat the oven to 350 degree. Rinse the mushrooms and pat them dry. Remove the stems and reserve them for later use. Brush the outsides of the caps with 4tbsp of oil; sprinkle lightly with salt. Place the mushrooms, cavity side up in a shallow baking pan. Chop the stems finely (makes about 1 cup). Mix them with breadcrumbs, cheese and half a tsp of salt. Saute chopped onion and basil together. Stir in the egg. Spoon the mixture into the mushroom caps. Dribble with the remaining 2 tbsp of oil. Bake the mushrooms for 30 minutes. Serve hot.