Wash and decap mushrooms. Blot dry mushroom cap with paper towel, then dip in melted butter and place caps on large cookie sheet. In skillet; cut up mushroom stems until they are very fine, then cook in 1/4 cup butter until browned. Add:

1 tbsp. parsley flakes
1 tbsp. minced onion
2 tsp. Parmesan cheese

Cook for 5-10 minutes, then add:

3/4 c. Italian bread crumbs
1 egg, slightly beaten (stir in)

Continue cooking until egg is blended and completely cooked. Stuff mushroom caps with mixture, then sprinkle with Parmesan cheese, salt and pepper to taste. Bake at 350 degrees for 20 minutes.