2 doz. lg. mushrooms
2 cloves garlic, minced
3/4 stick butter
1 c. plain bread crumbs
1/2 c. Parmesan cheese, grated
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. chopped parsley
4 scallions, white part minced

Preheat oven to 350. Remove stems from mushrooms. Chop stems fine and saute in 2 tablespoons butter over high heat about 2 minutes. Stir in garlic and scallions after heat is turned off. Saute caps in 2 tablespoons butter briefly over high heat. Drain right side up on paper towels.

Stir crumbs, Parmesan, salt and pepper and parsley together with stem mixture. Fill caps with stuffing and place in a shallow, buttered dish. Melt remaining butter and drizzle over the tops. Bake until very hot, about 15 minutes.

Note: Mushrooms must not be wet. If washing mushrooms, dry on paper towels and allow to air dry about 4 hours. Best results are obtained if you peel the mushrooms. Also, even large mushrooms shrink, so chop up any small ones for stuffing.