16 good sized mushrooms
1/4 lb. butter
1/2 c. pre-dried bread crumbs
2 eggs, lightly beaten
1 tbsp. chopped chives or minced onion
Salt and pepper
Parmesan cheese

Remove stems of mushrooms. Chop them fairly fine. Wipe mushroom caps with a damp cloth, heat 2 to 3 tablespoons butter in skillet and saute chopped stems lightly. Mix these with bread crumbs, eggs, parsley and chives and 1/2 teaspoon salt and pepper. Brush mushroom caps and butter and arrange them cup side up on a buttered baking dish. Fill with stuffing and sprinkle Parmesan cheese. Dot well and butter and add a little broth to the pan to prevent sticking. Bake at 375 degrees for 15 to 20 minutes or until tender. Baste while cooking with additional butter. Serves 4.