• 1 lb Portobello mushrooms
• 2 cloves garlic, chopped
• 8 tsp butter
• 1 cup soft bread crumbs
• 1 cup grated Parmesan or Romano cheese
• ½ tsp salt
• ¼ tsp pepper
• 2 Tbsp parsley, chopped

Remove stems from mushrooms, reserving caps and chop stems finely.

Sauté with the garlic in 4 tsp of the butter. Add bread crumbs, cheese, salt, pepper and parsley.

Sauté mushroom caps in 3 Tbsp of remaining butter.

Fill the caps with stuffing and place in a buttered shallow dish.

Melt remaining butter and drizzle over the mushrooms.

Bake at 350º for 15 minutes.