• 1 lb. large open mushrooms
• Salt and pepper
• Butter

Stuffing

• 1 cup mushroom trimmings
• 1 onion, chopped
• 2 tablespoon bread crumbs
• 1 tablespoon chopped parsley

Remove stems from mushrooms. Wash, drain and season with salt and pepper. Spread a little butter over the caps and place in hot oven for 5 minutes. Chop mushroom stems. Lightly brown onion in butter and add chopped mushrooms. Season. Fry for 10 minutes. Thicken with bread crumbs and add parsley. Mix well and fill mushroom caps. Sprinkle with bread crumbs, spread a little melted butter over the top and brown in a hot oven or under broiler.