Prudy'S Mushrooms Parmesan

1. 1

   Grease a shallow 1 1/2 qt cassereole

2. 2

   Cut stems from mushrooms and reserve

3. 3

   Place caps open side up in casserole and set aside

4. 4

   Finely chop mushroom stems and mix with onion and garlic

5. 5

   Heat 2 tbs oil in a skillet and slowly cook onion/stem/garlic mixture until onions are lightly browned.

6. 6

   Meanwhile, combine bread crumbs with grated Parmesan, parsely, salt and oregano.

7. 7

   Mix the above with cooked stem/onion/garlic to form the filling.

8. 8

   Pile the filling into each cap.

9. 9

   Pour 2 tbs olive oil over stuffed mushrooms in casserole.

10. 10

    Bake at 450 degrees about 15 to 20 minutes or until mushrooms are tender and tops are browned

No additional tips available.