24 lg. or med. mushrooms
2 cloves garlic, minced
1 stick butter
1 c. bread crumbs
1/2 c. grated Parmesan cheese
1/2 tsp. salt
1/4 tsp. black pepper
2 tbsp. fresh parsley or 1 tsp. dry
Olive oil

Remove stems from mushrooms and chop fine. Saute stems and garlic in 1/2 of the butter. Add the bread crumbs, salt, pepper and parsley. Saute briefly. Add cheese and mix well. Saute the caps in remaining butter. Fill caps with stuffing and place in a shallow pan. Drizzle small amount of olive oil over tops and bake in a hot oven about 15 minutes.

NOTE: Can add anchovy fillets (1 small can) to sauteed bread crumbs. Omit cheese and add 1 teaspoon lemon juice. OK if you like anchovies.