16 lg. mushrooms
Olive oil
1 sm. onion, chopped
8 tbsp. butter
1/2 tsp. lemon juice
Dash of pepper
1/4+ c. Parmesan cheese

Clean mushrooms and remove stems. Chop stems. Put caps in bowl and drizzle oil over. With hands rub oil over caps. Saute chopped onions in 2 tablespoons butter for 5 minutes. Add stems and stir over high heat for 10 minutes. Add lemon juice, pepper and 1/4 cup Parmesan cheese.

Put 2 tablespoons butter in glass baking dish and preheat in 400 degree oven until bubbly. Place caps in pan with a knob of butter in each cap and bake, unstuffed, 10 minutes. Remove from oven and stuff with onion mixture. Top with Parmesan cheese. Bake 5 minutes.