– Preheat oven to 350 °F (175 °C).
– Remove mushroom stems, finely chop and set aside.
– In a skillet, melt butter and saute mushroom stems with diced carrots and zucchini. Add garlic, parsley and breadcrumbs, season with salt and pepper and cook for 3 minutes. Add cream of mushroom soup and cook a few minutes over medium heat.
– Spoon mixture into mushroom caps. Sprinkle with paprika. Place stuffed mushroom caps on a lightly oiled baking sheet and bake for 12 minutes.