|Mushrooms||1 Pound (2 Inch Caps)|
|Olive oil||2 Tablespoon|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Garlic||1⁄2 Clove (2.5 gm), finely chopped|
|Dry bread crumbs||1⁄3 Cup (5.33 tbs)|
|Grated parmesan cheese||3 Tablespoon|
|Chopped parsley||1 Tablespoon|
1. Clean mushrooms and remove stems. Place caps open-end up in a shallow greased 1 1/2 quart baking dish; set aside. Finely chop mushroom stems.
2. Heat 2 tablespoons olive oil in a skillet. Add mushroom stems, onion, and garlic. Cook slowly until onion and garlic are slightly browned.
3. Combine bread crumbs, cheese, parsley, salt, and oregano. Mix in the onion, garlic, and mushroom stems. Lightly fill mushroom caps with mixture. Pour 2 tablespoons olive oil into the baking dish.
4. Bake at 400°F 1 5 to 20 minutes, or until mushrooms are tender and tops are browned.