Stuffed Mushrooms

1 pound fresh mushrooms

2 cloves garlic, minced

3 tablespoons chopped parsley

3 tablespoons grated Romano cheese

1/2 cup bread crumbs

dash salt and pepper

olive oil

Preheat oven to 350 degrees.  Wash mushrooms and remove stems.   Chop stems.  In medium bowl, combine chopped stems, garlic, parsley, cheese, oregano and bread crumbs.   Add salt and pepper, blend well.  Fill mushroom caps with mixture and place in shallow baking dish.  Pour 1/4 inch water into pan and sprinkle a dash of olive oil over mushrooms.  Bake for 20 to 30 minutes.

Alpine Caps

24 mushrooms

2 tablespoons butter or margarine

1 envelope dry onion soup mix

3/4 cup bread crumbs

1/2 cup chopped almonds

1/3 cup sherry

1/4 cup butter, melted

1/4 cup Parmesan cheese

Remove stems from mushrooms.  Set caps aside.  Chop stems fine.  In skillet, melt 2 tablespoons butter, add stem pieces and cook until tender.  Add onion soup mix, bread crumbs and chopped almonds.  Stir in sherry.  Fill caps with skillet mixture and place hollow side up on well buttered pan.  Brush with 1/4 cup melted butter and sprinkle with cheese.  Broil 5 minutes.  Serve immediately, on toast rounds if desired.

Marvelous Mushrooms

18 large gourmet size (2 inch diameter) mushrooms

1/2 cup butter, softened

5 slices bacon, cooked crisp and crumbled

1/2 teaspoon minced shallots

1 teaspoon chopped parsley

1 clove garlic, minced

18 bay scallops (about 4 ounces) rinsed and drained

18 snails, rinsed and drained

hot toast points

Preheat oven to 350 degrees.  Wash and dry mushrooms.  Remove stems and discard; place mushrooms hollow side up in a shallow baking dish.  In a small bowl, stir butter to soften.  Add bacon, shallots, parsley and garlic.  Place 1 scallop and 1 snail in each mushroom cap.  Cover each mushroom with 1 teaspoon butter mixture.  Bake for 15 to 20 minutes.  Serve on individual places with hot toast points.