Baked Stuffed Mushrooms

• 1 lb. large mushrooms
• oil
• 1/2 c. fine seasoned breadcrumbs
• 1/2 c. shredded sharp cheese
• 4 Tbsp. grated onion
• 1/2 tsp. chervil or tarragon
• 1/2 tsp. salt and pepper
• 2 Tbsp. or more milk or stock
• bread crumbs
• grated Parmesan cheese
• butter or margarine

1. Clean mushrooms with dampened paper towels and remove stems. Pour some oil in a bowl.
2. With fingers, wipe oil on outside of each mushroom cap.
3. Add a drop of oil to the center of the inside.
4. Chop stems fine and combine them in a bowl with 1/2 cup bread crumbs and cheese; toss together.
5. Add onion, chervil (or tarragon), salt and dash of pepper.
6. Toss again.
7. Add milk or stock.
8. Lightly mix. Mixture should be moist enough to hold together.

mushrooms, oil, breadcrumbs, sharp cheese, onion, chervil, salt, milk, bread crumbs, parmesan cheese, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=570592 (may not work)