Stuffed Mushrooms

Preheat the oven to 350 degrees

1. Wipe each mushroom with a damp paper towel and cut out stems to leave a pocket in each mushroom. (They will be too soggy if you wash them).

2. Chop up stems until relatively fine.

3. Chop up a clove of garlic or use a spoon of bottled chopped garlic.

4. Sauté stems and garlic in a combination of butter and oil (I used olive oil). You don’t need too much.

5. Mix a half cup of parmesan cheese into the stems and garlic and just enough bread crumbs to hold together. Too many crumbs will make the filling dry.

6. Add a squirt of lemon juice to this mixture and stir in.

7. Put a spoon of filling into each mushroom cap and set on a cookie sheet (I usually line the sheet with foil first).

8. Drizzle a little oil on each mushroom and bake for about 30 minutes.