| How To Cook: |
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1. Wash and drain mushrooms. Remove stems from caps and chop stems. Reserve ½ cup for use in this recipe. (Remainder can be used elsewhere.)
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2. Put oil in a custard cup or other small bowl. Dip each cap in the oil to coat well. Place caps in a 12-inch by 8-inch rectangular casserole, cup-side up.
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3. For even cooking, put the larger caps in the corners and along the outer edges and the smaller caps in the center of the dish.
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4. Mix the remaining ingredients well and fill the mushroom caps, mounding the mixture up until all of it is distributed.
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5. Cover with wax paper or with plastic wrap and cook 15 minutes. Let stand 5 minutes before serving.
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