Stuffed Mushrooms - cooking recipe

Ingredients

12 large mushrooms
1/4 c. plus 1 Tbsp. melted butter
1 c. fresh bread crumbs
1 c. freshly grated Romano or Parmesan cheese
1 tsp. finely chopped parsley
1 tsp. finely chopped basil
1 or 2 cloves garlic
salt and pepper to taste

Preparation

Preheat oven to 350\u00b0.
Remove stems from mushroom caps; dash, chop and cook stems in 1 tablespoon butter until moisture evaporates.
Combine the cooked stems with all the remaining ingredients, except the mushroom caps; set aside.
Wash the mushroom caps, drain and pat dry.
Stuff the caps with filling; arrange on baking dish.
Add a little water to bottom of pan to prevent sticking.
Bake for 20 minutes at 350\u00b0 and serve hot.