Mushroom Escargot - cooking recipe

Ingredients

12 large mushroom caps
1/2 c. butter or margarine, melted
1/4 c. chopped parsley
1 tsp. minced garlic
1/2 tsp. freshly ground black pepper
1/4 c. fresh bread crumbs

Preparation

Wash mushrooms; pull out stems to dice.
Melt 1/2 to 3/4 stick of butter in a small pan; add diced mushrooms stems and onions, garlic, salt and pinch of oregano and saute.
Then add enough bread crumbs to soak up butter (but still leave moist).
Add grated cheese.
Stuff mushroom caps and bake at 400\u00b0 for 5 minutes (crunchy) or 10 to 12 minutes (soft).