Ingredients
Directions
1.
REMOVE stems from mushrooms; SHOP stems and RESERVE whole caps.
2.
In a large pan, MELT butter and ADD chopped mushroom stems; SAUTE until tender.
3.
REMOVE pan from heat, ADD onion soup mix, bread crumbs, and sherry; MIX well.
4.
FILL the mushroom caps with the mixture, MOUNDING it high.
5.
BRUSH with remaining butter and SPRINKLE with Parmesan cheese.
6.
PLACE on a greased cookie sheet and BROIL for five minutes.