1/2 lb. lg. mushrooms
1/2 c. butter
1/2 c. minced onion
1/4 tsp. minced garlic
2 tbsp. chopped parsley
1/4 tsp. salt
1/4 tsp. oregano
1/2 c. bread crumbs
1/4 c. grated Parmesan cheese

Wash mushrooms and remove stems from mushrooms and finely chop stems. Reserve mushroom caps.

Over medium heat in hot butter cook mushroom stems, onion and next 4 ingredients about 5 minutes.

Remove from heat and stir in bread crumbs and cheese. Brush caps with melted butter. Arrange cup side up. Fill with stuffing.

Dissolve a bouillon cube in about 1/4 cup boiling water and add just enough to cover the bottom of the pan. Bake at 375 degrees for 15-20 minutes.