Cathes Stuffed Mushrooms - mushrooms

Method

• Pop stems out of shrooms (don't tear cups).
• Cut stems up finely.
• Saute shrooms and onions in butter (or olive oil) slowly, over medium-low heat, until limp; be careful not to let mixture burn.
• Add clam juice and wine; cook slowly until most of the liquid has evaporated.
• Add bread crumbs to shroom mixture in pan; mix well.
• Should be quite dry.
• Add half and half until mixture has a good texture, like slightly dampish clay for hand-building pottery.
• Add parmesan.
• Fill mushroom caps with mixture (will have to mound).
• Bake in toaster oven at 250 degrees F. until mushrooms start looking shriveled and ooze juice, getting brown.
• If unsure, taste.