1/2 lb. fresh whole lg. mushrooms
6 tbsp. grated Parmesan cheese, divided
4 tbsp. Italian seasoned bread crumbs
Garlic salt & pepper to taste
1 tbsp. chopped fresh parsley

Separate mushroom caps from stems; wash and leave moist. Combine 3 tablespoons cheese with bread crumbs and seasonings. Roll caps in mixture. Arrange caps in single layer cups up on shallow, non-stick baking tray sprayed with cooking spray. Pat stems dry and chop; add parsley and remaining cheese. Spoon mixture into caps. Bake, uncovered in preheated 475 degree oven until browned, about 8 to 10 minutes, depending on size.