1 lb. mushrooms with 1 – 2 inch caps

2 Tbsp. olive plus 2 additional Tbsp. *

1/4 cup chopped onion

1/2 clove garlic, finely chopped

1/3 cup fine dry bread crumbs (1 slice) we usually use Italian bread crumbs, but either kind works

3 Tbsp. grated Parmesan cheese

1 Tbsp. chopped parsley

1/2 tsp. salt

1/8 tsp. oregano

Grease shallow 1 1/2 quart casserole.  Clean mushrooms and cut off stems from caps.  Place caps open side up in casserole.  Set aside.  Finely chop mushroom stems.  Heat 2 Tbsp. olive oil in skillet.  Add chopped mushroom stems, onion, and garlic.  Cook slowly until lightly browned.  Meanwhile, combine bread crumbs, Parmesan cheese, parsley, salt, and oregano.  Mix in onion, garlic, and stems.  Pile mixture lightly into inverted caps.  Pour remaining 2 Tbsp. olive oil into casserole.  Bake at 400 degrees for 15 – 20 minutes or until mushrooms are tender and the tops are browned.  Makes 6 – 8 servings.

* Additional olive oil is to pour into casserole at the end.  Morgan used to always make these on Thanksgiving.  Everyone in our family used to cook whatever their favorites were on Thanksgiving, and they became all part of our Thanksgiving dinner.