1 1/2 lbs. fresh whole mushrooms
1 c. vegetable oil
1 c. Pepperidge Farm stuffing
2 tbsp. parsley
1/2 c. Parmesan cheese

Toss mushrooms in 1/2 of oil in 1 1/2 quart casserole. Combine dry ingredients and remaining oil and sprinkle over mushrooms. Mix slightly. Bake at 350 degrees for 25 minutes. Serves 4-6.