1 lb. medium size mushrooms
1/4 tsp. fine sea salt (or salt to taste)
1/4 tsp. freshly ground black pepper
1 tsp. fresh garlic, minced or 1/4 tsp. garlic powder
1 tbsp. grated Parmesan or Romano cheese
1 tbsp. (about) extra virgin olive oil
1 tsp. fresh Italian parsley
1/4 tsp. paprika
1/4 tsp. ground celery seed or chopped celery leaves
2 or 3 tbsp. cracker crumbs, matzo meal or panko

Rinse mushrooms quickly under running cold water. Dry with paper towels. Remove stems and set aside (do not discard).

Place caps on a lightly greased baking sheet. Finely chop the mushroom stems. Add the cracker crumbs, salt, garlic cheese and parsley. Moisten with water to hold together. Fill mushroom cups and sprinkle or spray olive oil over each mushroom. Sprinkle paprika over stuffing to add color (optional).

Bake in a preheated 350°F oven for about 20 minutes or until mushrooms are tender.