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Adapted from Chef Viki Retelny
Preheat oven to 375 degrees. Remove the mushroom stems from inside the caps, dice the stems and set them aside. Add 1 tablespoon of olive oil to a sauté pan over medium heat. Add mushroom stems, garlic, 1 teaspoon of oregano and paprika. Cook for 1 minute. Stir in pureed tomatoes, vinegar and salt. Bring to a simmer and allow to cook for a few minutes until sauce begins to thicken.
Brush the insides of the mushroom caps with remaining olive oil and sprinkle with remaining oregano. Put the mushrooms, caps side up, on a foil-lined sheet pan and bake for 5 minutes, draining any excess liquid from the mushrooms if needed. Spoon the tomato sauce into each mushroom and top with a piece of mozzarella. Return mushrooms to the oven and bake for an additional 10 minutes or until cheese is melted.
To brown the tops, turn the oven to broil and broil the caps 1-2 minutes. Remove from oven and allow to cool slightly before serving. Garnish with fresh basil before serving.
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