1 lb. extra lg. mushrooms
1 1/3 c. shredded bread crumbs
1-2 sprigs parsley, minced
1 clove garlic, minced
2 tbsp. grated Parmesan cheese
1/4 tsp. oregano
1/2 c. tomato sauce
5 tbsp. olive oil
1/2 tsp. salt
1/2 tsp. pepper
1/2 c. water

Break stems from mushroom caps and reserve stems for another use. Rinse caps in cold water and turn upside down to drain.

For the stuffing: Combine crumbs, parsley, garlic, cheese, oregano, salt, pepper, tomato sauce and 3 tablespoons oil. Stuff the mushrooms with the mixture. Pour the remaining oil in a baking dish (12x8x2 inches). Add the mushrooms and pour the water around them. Bake in a moderate oven until browned. Serve hot. Bake at 350 degrees for 1 1/2 hours. Serves 6.