1 lb. mushrooms (2 inch caps)
2 tbsp. vegetable oil
1/4 c. chopped onions
1/3 c. bread crumbs
3 tbsp. grated Parmesan cheese
1 tbsp. chopped parsley
1/2 tsp. salt
1/8 tbsp. oregano
2 tbsp. vegetable oil

Clean mushrooms; remove stems. Place caps, open side up, in greased 1 1/2 quart casserole. Set aside. Chop stems fine. In skillet, heat oil; add mushroom stems and onion. Saute over low heat until onion is lightly browned. Combine bread crumbs, cheese, parsley, salt, and oregano; add to mushroom stems and onions. Pile mixture lightly into caps. Drizzle remaining oil over caps. Bake at 400 degrees for 15-20 minutes until tender and brown. Serves six to eight people.