Base Recipe:
Grease shallow 1 1/2 qt. casserole dish
Clean (not sliced) 1 lb mushrooms with 1-2 in. caps
Cut off stems from caps.
Place caps open side up in casserole dish.
Set aside.
Finely chop mushroom stems
Heat in skillet:
2 tbls. olive oil and add mushroom stems
1/4 cup chopped onion
1/2 clove garlic finely chopped
cook slowly until lightly browned
Meanwhile combine:
1/3 cup (slice fine) dry bread crumbs
3 tbls. grated parmesan cheese
1 tbls. chopped parsley
1/2 teas. salt
1/8 teas. oregano
Mix in onion, garlic, and stems. Pile mixture lightly into inverted caps
Pour in casserole 2 tbls. olive oil.
Bake at 400 15-20 min. or until mushrooms are tender and tops are browned
serves 6-8 people