Recipe: Stuffed Mushroom Caps (using bread crumbs, Parmesan, onion and garlic)

STUFFED MUSHROOM CAPS

"A quickly prepared and attractive appetizer made from readily available ingredients."

1 pound mushrooms
3 tablespoons freshly grated Parmesan cheese
2 garlic cloves, minced
1 large onion, minced
1 cup fine bread crumbs
1 tablespoon chopped fresh parsley
2 tablespoons butter, melted
Salt and pepper to taste
6 tablespoons olive oil, divided use

Remove the stems from the mushrooms; mince the stems.

Mix the Parmesan cheese, garlic, onion, bread crumbs, parsley, and melted butter thoroughly. Add the chopped mushroom stems. Season with salt and pepper.

Stuff the caps with the filling. Place 2 tablespoons of the olive oil in a shallow baking pan. Place the stuffed caps in the pan and drizzle the remaining olive oil over the tops of the mushrooms.

Bake in a preheated 400 degree F oven for 25 minutes or until brown and crisp.

Serves 5 to 6 as an appetizer
Source: Wild About Mushrooms: The Cookbook of the Mycological Society of San Francisco by Louise Freedman with William Freedman