16 (2 pt.) lg., fresh mushrooms
1/4 lb. butter
1/2 c. dry bread crumbs
Parmesan cheese
2 c. beef broth
2 eggs, lightly beaten
1 tbsp. parsley
1 tbsp. onion
Salt & pepper

Remove mushroom caps and chop the stems. Heat butter, saute stems 3 to 4 minutes until soft. Mix all together, except broth and Parmesan cheese. Stuff caps with mixture and top each with a pat of butter. Pour broth over mushrooms and sprinkle with cheese. Do not cover. Baste after 10 minutes. Bake at 375 degrees for 15-20 minutes.