1 lb. lg. mushrooms
Oil
1/2 c. fine bread crumbs
1/2 c. finely shredded Swiss cheese
4 tbsp. grated onion & juice
1/2 tsp. chervil or tarragon
1/2 tsp. salt
Pepper
2 tbsp. (or more) milk
Parmesan or Romano cheese, grated
Bread crumbs
Butter

Remove stems from mushrooms. Pour some oil into small bowl. With your fingers, wipe some oil over outside of each mushroom cap. Add a drop in the center of the inside but don't add more once the oil has been absorbed. Chop the stems fine.

In a bowl toss together with a fork the chopped mushrooms and fine bread crumbs. Add Swiss cheese and toss some more. Add grated onion and juice, chervil or tarragon, salt and several turns of the pepper mill. Toss with fork again and add milk; toss again. The mixture should be moist enough to hold together when handled.

Stuff the caps with the mixture. Round and smooth with your fingers. Sprinkle each cap with some bread crumbs and grated Parmesan or Romano cheese and dot each one with butter.

Place the caps in a baking pan and bake in a preheated 375 degree oven for 15 minutes. If the caps are very large and heavy give them a couple of additional minutes baking time.