- 10 mushrooms
- juice of half a lemon
- butter
- 1 garlic clove, crushed
- 1 tbsp parmesan, grated
- 4 tbsp bread crumbs
- 1 tbsp parsley, minced
- 1 scallion, green part only, minced
- salt and pepper
- 1/4 cup dry sherry
- Remove the stems from the mushrooms and mince the stems. Sprinkle the mushroom caps with the lemon juice.
- Pre-heat the oven to 350 F.
- Melt 2 tbsp of butter in a non-stick skillet. Saute the stems with the garlic for 2 minutes. Sprinkle in the parmesan and crumbs. Add the parsley and the scallion.
- Season to taste with salt and pepper. Stuff the caps with the mixture.
- Arrange the caps on a greased oven dish. Sprinkle with the sherry and dot each cap with a small amount of butter.
- Bake for 15 minutes. Serve.