MUSHROOMS PARMESAN

l lb. mushrooms with l-2″ caps
2 tbsps. olive oil
l/4 cup chopped onion
l/2 clove garlic, finely chopped
l/3 cup fine dry bread crumbs
3 tbsps. graed Parmesan cheese
l tbsps. chopped parsley
l/2 tsp. salt
l/8 tsp. oregano
2 tbsps. olive oil
Clean mushrooms and remove stems. Place caps open-end up in a shalow
greased l-l/2 qt. baking dish; set aside. finely chop mushroom stems
Heat 2 tbsps. olive oil in a skillet. Add mushroom stems, onion and
garlic. Cook slowly until onion and garlic are slightly browned.
Combine bread crumbs, cheese, parsley, salt & oregano. Mix in the
onion, garlic & mushroom stems. Lightly fill mushroom caps with
mixture. Pour 2 tbsps. olive oil into the baking dish.
Bake at 400 for l5-20 mins., or until mushrooms are tender and tops
are browned.
Serves 6 to 8.