Mushrooms Nicoise

Course : French
Serves: 4
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12 large mushroom caps
28 ounces canned tomatoes -- drained and mashed
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
1 tablespoon chopped parsley
6 medium black olives -- pitted

Preparation / Directions:

Wash and drain mushrooms. Arrange in greased baking dish. Bake at 350F for 5 minutes. Fill mushrooms with tomatoes. Add salt and pepper. Sprinkle with oil. Continue baking for 15 minutes more. Sprinkle with parsley. Garnish with olives. Serve: hot, with red meat; cold, with cold cuts; hot or cold, as an hors-d'oeuvre. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvi

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