8-12 lg. fresh mushrooms
1 slice white bread
1 tbsp. milk
2 cloves minced garlic
1 tbsp. chopped fresh parsley
2 eggs
1/2 c. ricotta cheese
Salt & pepper to taste
Olive oil
Grated Parmesan cheese

Preheat oven to 350 degrees. Remove stems from the mushrooms and chop stems fine. Soak the bread in milk and squeeze dry. Mix together the chopped stems, bread, garlic, parsley, eggs, ricotta cheese, salt and pepper.

Fill mushroom caps and place, filled side up, in a buttered baking dish. Drizzle oil over the mushrooms and sprinkle with grated Parmesan cheese. Bake uncovered about 20 minutes. Serve hot or cold.