Lg. basket of lg. mushrooms
3 c. bread crumbs
1 stick butter
Sm. onion, chopped fine
1 c. black olives, chopped fine
1/2 tsp. parsley flakes

Cut off stems of mushrooms. Wash stems in cold water. Soak caps in cold water. Dry caps with paper towel. Chop up stems fine.

Melt butter. Cook onions and mushroom stems in butter until onions are yellowish. Put bread crumbs in bowl. Add to it mushroom, onions and butter mixture. Mix up together. Put in olives. Put in 1/2 tsp. of parsley flakes. Mix all together.

Fill up caps with mixture. Place in buttered deep dish, such as an oblong pyrex dish. On top of each stuffed cap put a dot of butter. Bake at 350 degrees for about 30 minutes.