8 lg. (black) mushrooms
1 sm. onion, chopped
1 clove garlic, crushed
25 ml. finely chopped table celery
25 ml. (polyunsaturated) butter
125 ml. (fresh whole wheat) bread crumbs
30 ml. finely chopped parsley
30 ml. Parmesan cheese
30 ml. fresh lemon juice
Salt and pepper to taste

Carefully wipe mushrooms with a damp cloth. Remove stems and chop finely. Place caps, inside facing upwards, on a greased baking tray. Fry onion, garlic and celery in butter until tender. Stir in bread crumbs, parsley, Parmesan cheese and lemon juice. Season to taste.

Spoon into prepared caps and bake at 200 degrees C for 10 minutes or until tender. Serve hot. Serves 4-6.

MICROWAVE: Prepare mushrooms as above and place in a suitable container. Fry onion, garlic, celery and chopped stems in butter on HIGH for 4 minutes. Stir in remaining ingredients and spoon into caps. Cook uncovered on HIGH for 3-4 minutes.