1 lb. medium size mushrooms
dash of salt
dash of garlic powder
dash of black pepper
dash of paprika (optional)
1 tsp. grated Parmesan or Romano cheese
1 tsp. olive oil
1 tsp. Italian parsley
2 or 3 Tbsp. cracker crumbs, panko or matzo meal

Wash mushrooms quickly in cold water. Dry with paper towels. Remove stems. Place caps on lightly greased baking sheet.

Chop stems fine. Add the cracker crumbs, salt, garlic powder, black pepper, paprika, cheese and parsley. Moisten with water to hold together. Fill mushroom cups and sprinkle oil on top of each mushroom.

Bake in a preheated 350°F until golden brown on top, about 30 minutes.