12 ozs. button mushrooms, wiped. Remove stems and save.
Chop stems and saute in 1/4 cup margarine.
Chop 1/4 cup onions and saute with stems.
Add 2 tablespoons cooking sherry and let soak into mixture.
Mix together: 3/4 cup of bread crumbs, 1/4 cup Parmesan cheese, salt, pepper and garlic salt to taste.
Add to butter/stem mixture. Stuff caps. Place on foil covered cookie sheet. Bake 15 minutes in a 375' oven. Can be prepared a day ahead and refrigerated - bake just before serving.
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