24 med. to lg. fresh mushrooms
2 cloves garlic, finely chopped
8 tbsp. butter
1 c. soft bread crumbs
1/2 c. freshly grated Parmesan cheese (canned is OK)
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
2 tbsp. chopped parsley

Preheat oven to 350 degrees. Remove the stems from the mushrooms, reserving mushroom caps, and chop stems finely. Saute with the garlic in 4 tablespoons of the butter. Add the bread crumbs, cheese, salt, pepper and parsley. Saute the mushroom caps briefly in 3 tablespoons of the remaining butter. Fill the caps with the stuffing and place in buttered shallow casserole. Melt the remaining butter and drizzle over the mushrooms. Bake until very hot, about 15 minutes.