1 lb. fresh mushrooms
1/2 lb. ground linquica
1 stick butter
1 sm. onion, chopped
1 c. seasoned bread crumbs or crushed Ritz crackers
Parmesan cheese; optional

Wash mushrooms; pat dry. Remove and chop stems. Melt butter; add chopped stems, onion, and linquica. Simmer until onion is transparent. Add bread crumbs or crushed crackers. Fill each mushroom cap with stuffing.

Place mushrooms on a shallow buttered pan. Sprinkle with Parmesan cheese. Bake at 425 degrees for 15 minutes.