1 1/2 lbs. mushrooms
4 chicken bouillon cubes
4 tbsp. flour
2 tsp. Parmesan cheese
2 c. Pepperidge Farm stuffing mix (regular herbed)
1/2 c. hot water
1/4 tsp. pepper
1 c. half and half
2 sticks butter

Wash and dice mushrooms. Place in a buttered casserole. Dissolve bouillon cubes in 1/2 cup hot water. Stir in flour and pepper, half and half, and Parmesan cheese. Cook until thickened and pour over mushrooms.

Melt butter and pour in 2 cups of stuffing. Stir and put on top of the mushrooms. Bake at 350 degrees for 35 minutes covered and 10 minutes uncovered.