REMOVE stems from mushrooms; SHOP stems and RESERVE whole caps.
In a large pan, MELT butter and ADD chopped mushroom stems; SAUTE until tender.
REMOVE pan from heat, ADD onion soup mix, bread crumbs, and sherry; MIX well.
FILL the mushroom caps with the mixture, MOUNDING it high.
BRUSH with remaining butter and SPRINKLE with Parmesan cheese.
PLACE on a greased cookie sheet and BROIL for five minutes.
SERVE on a platter garnished with parsley.
Per Serving (excluding unknown items): 253 Calories; 17g Fat (61.8% calories from fat); 7g Protein; 17g Carbohydrate; 3g Dietary Fiber; 43mg Cholesterol; 800mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 3 Fat.