1 pkg mushrooms, medium to small
fresh parsley, minced
1/4 cup butter
4 tbsp oil
salt & pepper to taste
Fresh garlic, minced (use alot if you like garlic)
grated cheese (peccorino romano)


Break stems from mushrooms and clean the mushroom caps with a wet paper towel. Rinse the stems in a colander and press them with a paper towel to dry. Melt butter in frying pan with oil and brown the garlic. Chop and add the mushroom stems. Saute about 2 minutes. Add the chopped parsley, grated cheese, and breadcrumbs. Turn the heat off and mix all together. Stuff the mushroom caps. Place them in a baking dish and dot with butter. Cover with aluminum foil and bake at 350 for about 15 minutes.

These are the best stuffed mushrooms I have ever tasted and I am not a mushroom eater. Don't use the large mushrooms because they are not as tender and the flavor of the stuffing is lost in a large mushroom cap.