Ingredients
1 lb whole mushrooms (button)
2 T + 2 T olive oil
¼ c chopped green onion
½ clove garlic finely chopped
⅓ c fine dry bread crumbs
3 T grated parmesan cheese
1 T chopped parsley
½ t salt
⅛ t oregano
Instructions
Grease a shallow 1 ½ qt casserole.
Clean but do not slice 1 lb mushrooms with 1 to 2 inch caps
Cut off stems from caps. Place caps open side up in casserole. Set aside.
Finely chopped mushroom stems.
Heat 2 tbls olive oil. Add mushroom stems, green onions, and garlic. Cook slowly until onion and garlic are lightly browned.
Combine bread crumbs, parmesan, parsley, salt, and oregano.
Mix in onion, garlic, and stems.
Pile mixture lightly into inverted caps. Pour into casserole 2 T olive oil.
Bake at 400 degrees for 15 to 20 min or until mushrooms are tender and tops are browned.
Source: Mom’s high school cooking class - The New World Encyclopedia of Cooking