Stuffed mushrooms

12 large fresh mushrooms

2 tablespoon butter

2 tablespoon grated cheese

juice of one lemon

2 tablespoon finely minced parsley

half cup breadcrumbs

2 cloves garlic (mashed and chopped fine)

one onion (grated)

a little- cooking wine or sherry

half teaspoon fresh ground pepper

salt to taste

 

wash and clean mushrooms well. Remove stem but leave the cap intact. Melt the butter in a pan and gently fry the parsley for 2 minutes. Remove from fire and add the salt, half of the breadcrumbs, pepper, garlic, oinion and chhese. Mix well. Gently moisten the mixture with the wine or sherry but do not make too wet.

Take each mushroom cap sprinkle a few drops of lemon juice. Fill with mixture. Pile each cap until all the mixture is used up. Sprinkle with remaining breadcrumbs and dot eacch with butter. Place in a shallow ovenproof dish and bake in a moderate oven for 10 to 15 minutes until brown. Serve hot.