Recipe

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• 20 large mushrooms
• 4 tbsp butter or 4 tbsp margarine
• 2 cloves garlic, chopped
• 2 tbsp fresh parsley, finely chopped
• 1/4 cup parmesan cheese
• 1/2 cup italian seasoned dry bread crumb

• 1 Wipe clean mushrooms with either a mushroom brush or a very slightly damp paper towel.
• 2 Carefully remove stems from mushrooms and chop stems.
• 3 Place butter and garlic into a heated skillet and let butter melt, stirring.
• 4 Add chopped mushroom stems and saute until lightly brown.
• 5 Add parsley,stir,and remove from heat.
• 6 Add cheese and stir to combine.
• 7 Add bread crumbs, stirring until mixture is crumbly.
• 8 Lightly fill each mushroom cap with the sauteed mixture, but don't pack tightly.
• 9 Set on a rimmed cookie sheet lined with foil and bake in a preheated oven at 350 F for about 20 minutes.