Ingredients

• 1 pound mushrooms
• 1 1/2 cup plain bread crumbs
• 1 handful of parmesan grated cheese
• 12 shakes of garlic powder (one pinch)
• 20 shakes of ground red-peppar (two pinches)
• 1/3 cup chopped mozzerella (optional)
• 1 tablespoon dried parsley
• olive oil

Directions

1. Put ingredients (except oil) into bowl.
2. Add a little oil (2 tablespoons) and mix by hand. Continue to add a little oil and mix until the mixture is just short of pasty; if the mixture is an even pastiness, you have added too much oil.
3. Taste mixture. Make sure there's enough red peppar to give the mixture a nice "bite".
4. Wash mushrooms, remove stems, and put stems aside.
5. Put topping onto mushroom bottoms (in the holes where the stems were); the mixture should be overflowing.
6. Put mushrooms top down in a baking tray (so that mixture is on top); sprinkle with olive oil.
7. Put the stems in a corner of the tray and cover with the remaining mixture and some oil.
8. Bake mushrooms for 15 minutes or until tops are brown in a preheated 375F oven.

Last edited on Sunday, December 05, 1999