My Mom's Stuffed Green Chilis

• 25 chili peppers, cut off top and clean out insides carefully
• 12 cup butter
• 1 cup mushroom, chopped
• 1 cup cubed bread, stale
• 2 tablespoons parsley, fresh & chopped
• 34 cup parmigiano-reggiano cheese, fresh grated
• 2 garlic cloves, minced
• 2 eggs, mixed
• salt
• pepper

1. Melt butter in a large saute pan and brown mushrooms.
2. Add bread crumbs and garlic,saute for a 2-3 minutes.
3. Add parsley and cheese, cook for another 1-2 minutes.
4. Remove from pan.
5. Add eggs and mix well.
6. Add salt and pepper to taste.
7. Allow to cool.
8. Stuff chilis with filling.
9. Bake in a 375 degree oven for 30 minutes.
10. Turn half-way through to ensure proper roasting on both sides.
11. Serve with a little extra fresh grated cheese.
12. I like to freeze these and keep around for snacking or last minute appetizers.

chili peppers, butter, mushroom, bread, parsley, parmigianoreggiano cheese, garlic, eggs, salt, pepper

Taken from www.food.com/recipe/my-moms-stuffed-green-chilis-298890 (may not work)