2 lbs. mushrooms
1/4 c. grated Parmesan cheese
1 med. onion, finely chopped
2 tbsp. minced parsley
1 tsp. salt
1/2 tsp. freshly ground pepper
2 cloves garlic, minced
4 tbsp. bread crumbs
1/2 tsp. oregano
1/4 lb. butter
1/2 c. olive oil

Wash mushrooms and pat dry. Remove stems from mushrooms and chop fine. Melt butter in saucepan and saute onion, garlic, chopped mushroom stems. Add bread crumbs, parsley, cheese, salt, pepper, oregano. Mix well. Stuff mushroom caps generously. Pour a little olive oil over mushrooms, making sure you get a few drops on each. Bake in preheated oven at 350 degrees for 25 minutes. Serves 6 to 10.