Mushroom Parmesan - cooking recipe

Ingredients

1 lb. mushrooms (1 to 2-inch caps)
2 Tbsp. olive oil
1/2 c. chopped onion
1/2 clove garlic, finely chopped
1/3 c. fine dry bread crumbs
3 Tbsp. grated Parmesan cheese
1 Tbsp. chopped parsley
1/2 tsp. salt
1/8 tsp. oregano

Preparation

Grease shallow casserole.
Clean mushrooms with caps.
Cut off stems from caps.
Place caps, open side up in casserole.
Set aside.
Finely chop mushroom stems.
Heat 2 tablespoons olive oil in skillet.
Add mushroom stems and chopped onion and garlic. Cook slowly until onion and garlic are lightly browned. Meanwhile, combine bread crumbs, Parmesan cheese, parsley, salt and oregano.
Mix in onion, garlic and stems.
Pile mixture lightly into inverted caps.
Pour 2 tablespoons olive oil into casserole.
Cover mushrooms with Mozzarella cheese, sliced thin. Bake at 400\u00b0 for 15 to 20 minutes or until mushrooms are tender and tops are browned.