Catholic Recipe: Funghi alla Parmigiana (Mushrooms Parmesan)
Clean mushrooms; separate caps from stems; chop stems fine; reserve stems for use in filling. Place caps in greased 1 1/2-quart casserole; reserve.
Heat 2 tablespoons oil in skillet. Add stems, onion, garlic. Sauté 10 minutes. Combine bread crumbs, cheese, parsley, oregano and salt; add to skillet. Cook 2 minutes. Pile mixture into mushroom caps. Sprinkle with remaining 2 tablespoons oil. Bake 20 minutes at 400°.
Yield, 6 servingsRecipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965