Mushrooms Parmesan
From Cynthia's high school cooking class
Source: The New World Encyclopedia of Cooking
1 lb mushrooms with 1-2" caps
Olive oil
Green onions
Garlic
Bread crumbs
Parmesan
Parsley
Salt
Oregano
Grease a shallow 1 1/2 qt casserole dish
Clean but do not slice 1 lb mushrooms with 1 to 2" caps
Cut off stems from caps. Place caps open side up in casserole. Set aside.
Finely chop mushroom stems.
Heat in skillet 2 T olive oil, add mushroom stems and 1/4 c chopped green onions, 1/2 clove garlic finely chopped.
Cook slowly until onion and garlic are lightly browned.
Meanwhile combine 1/3 c (about 1 slice) fine dry bread crumbs, 3 T grated parmesan, 1 T chopped parsley, 1/2 t salt, 1/8 t oregano. Mix in onions, garlic, and stems.
Pile mixture lightly into inverted caps.
Pour into casserole 2 T olive oil.
Bake at 400F 15 to 20 minutes or until mushrooms are tender and tops are browned.