Categories: Appetizers 
      Yield: 6 servings 
  
    1/2 lb Mushrooms 
      6 tb Grated Parmesan cheese * 
      4 tb Italian bread crumbs 
      1 tb Fresh parsley, chopped 
           Garlic salt to taste 
           Black pepper to taste 
  
  * Use Romano cheese instead of Parmesan if preferred, 
  or use a combination of both. 
   
     1. Remove stems from mushrooms and reserve. Wash mushrooms and leave 
  moist. 
     2. Combine half the cheese with the crumbs. Add garlic salt and black 
  pepper to your preference. Roll the moist mushrooms in the cheese mixture; 
  place cup side up on shallow non-stick baking pan sprayed with cooking 
  spray. 
     3. Dry the stems and chop; add parsley and the remaining cheese. Spoon 
  this mixture into the caps. Bake in preheated 475-degree oven 8-10 minutes 
  or until browned.