img via: a farm girl's dabbles
2 pounds large white mushrooms
3-4 cloves garlic
1 cup whole wheat bread crumbs
1/2 cup chopped fresh parsley, scallions or cilantro
4 eggs, beaten
1 cup ricotta cheese
1/4 cup parmesan cheese
salt and pepper
Gently wash the mushrooms, then pull the stems out of the caps. Put the caps upsidedown into a greased baking pan, packed close together so they can't roll around, and set them aside for now.
Chop the stems and fry them in olive oil. Add garlic and fry a little more. Remove from heat and add everything else: bread crumbs, parsley, eggs, and cheeses. Add a bit of salt and fresh black pepper. Mix together well and fill each mushroom cap with the mixture. (My father, being the practical man that he is, has determined that this is easiest to do with a pastry bag, aka a ziplock bag with one corner cut off.)
Sprinkle with paprika and more parmesan cheese. Bake 30 minutes at 350 degrees.