1 lb. fresh mushrooms
2 tbsp. butter
2 tbsp. olive or vegetable oil
4 scallions, finely chopped
2 cloves garlic, crushed
3 tbsp. parsley, finely chopped
1/4 tsp. salt and fresh ground black pepper
2 tbsp. lemon juice
1/4 c. heavy cream
1/4 c. fine bread crumbs

Wash mushrooms with cold water and pat dry on paper towels. Remove stems from caps. Saute caps in hot butter for 2 minutes on each side till lightly browned. Place caps in buttered baking dish, hollow side up. Add oil to skillet. Chop stems finely. Combine with scallions, garlic and parsley. Season with salt and pepper. Saute the mixture in hot oil and butter for 5 minutes. Add lemon juice and cream. Simmer 5 more minutes. Fill this mixture into caps and top with bread crumbs, Bake 5 minutes at 400 degrees just before serving on freshly made toast.