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For the bread crumbs:
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Preheat your oven (or toaster oven) to 200F. Cut the bread into slices then cut the slices into bite sized pieces. Place bread chunks on a baking pan and lightly drizzle with olive oil and toss with the rosemary, basil and oregano. Toast the bread until crunchy, this should take 15-20 minutes. Remove bread crumbs from the oven and turn heat up in the oven to 350F.
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For the stuffing:
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Dice the yellow squash, green bell pepper, and onion, into very small pieces and saute on low for 4-5 minutes or until soft. Chop meat very small and add to the saute to combine.
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Crush the bread into a medium sized mixing bowl; add the veggie/meat saute, salt, pepper and eggs, and stir until thoroughly mixed.
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Remove stems from the mushrooms and wipe them clean with a damp towel. Fill the mushroom caps with the bread mixture till they are just filled to right above the top.
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Place the filled mushrooms tightly together in a lightly buttered casserole dish. Sprinkle the caps lightly with olive oil and parmesan cheese.
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Cover the dish with foil. Set a timer for 45 minutes; after 20 minutes remove foil and cook uncovered for the last 25 minutes.
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For the meat, I have always used leftovers, or bits of summer sausage, leftover ham... really whatever you have on hand at the time.
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You can serve them with just about anything, my suggestion is pasta, or eat them all by themselves!
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Enjoy!
