Ingredients
1 pound mushrooms with 1"-2" caps
4 tbs olive oil divided
1/4 cup finely chopped onions
1/2 clove finely chopped garlc
1/3 cup dry breadcrumbs
3 tbs grated parmesan
1 tbs chopped parsely
1/2 teaspoon salt
1/2 teaspoon oregano
Preparation
Grease a shallow 1 1/2 qt cassereole Cut stems from mushrooms and reserve Place caps open side up in casserole and set aside Finely chop mushroom stems and mix with onion and garlic Heat 2 tbs oil in a skillet and slowly cook onion/stem/garlic mixture until onions are lightly browned.
Meanwhile, combine bread crumbs with grated Parmesan, parsely, salt and oregano.
Mix the above with cooked stem/onion/garlic to form the filling.
Pile the filling into each cap.
Pour 2 tbs olive oil over stuffed mushrooms in casserole.
Bake at 450 degrees about 15 to 20 minutes or until mushrooms are tender and tops are browned
