12 lg. mushroom caps
1/4 c. olive oil
1 1/2 c. bread crumbs
1/4 c. parsley, chopped
1 clove garlic, minced
Salt and pepper
1/2 tsp. oregano
1/4 tsp. basil
1/4 c. Parmesan cheese

Wipe mushrooms with damp cloth and place in shallow buttered dish. While preheating oven to 350 degrees, prepare the following stuffing. In heavy skillet, saute garlic in olive oil. Add bread crumbs and parsley and saute, stirring until crumbs are golden brown. Add salt and pepper to taste. Fold in oregano and basil. Stuff mushroom caps and sprinkle with Parmesan cheese. Top each cap with a dot of butter and bake in preheated oven until caps have softened, about 30 minutes.