1/4 lb. unsalted butter
1 lb. lg. mushrooms, stems removed
1 c. seasoned bread crumbs
2 garlic cloves, crushed
1 c. cooked shrimp, roughly chopped
1/4 c. Parmesan cheese
1 tsp. parsley, chopped
1 tbsp. onion, finely chopped
1/4 tsp. basil
1/4 tsp. thyme
1/8 tsp. salt
1/8 tsp. pepper
Egg yolks, chopped

Preheat oven to 400 degrees. Melt the butter and saute the mushroom caps for 4 minutes. Drain and place bottom side up on a buttered baking dish. Saute the bread crumbs and then add the rest of the ingredients, except for the egg yolks, stirring well until the cheese is thoroughly melted. Fill the mushroom caps with the stuffing and put the dish in the oven to bake for 15 minutes. Put each stuffed mushroom on a slice of toast and serve hot. Top with egg yolks. Serves 6 to 8.