1 Preheat oven to 350 degrees. Clean mushrooms and remove but keep stems.2 Using a melon baller, scrape out but keep the meat of the mushroom. Do not scrape so hard that you create a whole.3 Take mushrooms and scraping and grind in a food processor.4 Take a frying pan and melt the sticker of butter.5 Sautee the mushroom stems and scrapings for 3-4 minutes and slowly add in bread crumbs. 6 Mix together bread crumbs and mushroom mixture and continue to sauttee for an additional 3-4 minutes.7 Take the mushroom caps and fill with the sautteed bread crumbs and mushroom mixture. I like to fill it so there is a mound on top.8 Place the filled mushroom caps onto a very lightly greased baking dish. Cook for 40 minutes. 9 Best when served hot!

I honestly usually just 'eye' this recipe and never follow amounts to a T -- and would suggest you do the same.

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