1 lb. mushrooms, stems removed
1/2 c. butter
2 tbsp. flour
1/2 c. half and half
1/4 c. beef or chicken stock
Dash of ground pepper
1/2 c. bread crumbs
1/2 c. Parmesan cheese, freshly grated

Arrange mushroom caps in buttered baking dish. Melt butter in small saucepan over low heat. Increase heat to medium, blend in flour and cook 3 minutes, stirring constantly. Pour in half and half and bring to a boil. Mix in stock and pepper and return to boil. Pour sauce evenly over mushrooms. Sprinkle with bread crumbs. Bake 30 minutes. Sprinkle with cheese. Bake 5 minutes more. Serve hot.