1 dozen fresh mushrooms (2″ in diameter)
2 cups diced stale bread
1/2 cup grated Parmesan cheese
2 tablespoons dried onions
1 tablespoon sunflower seeds
1 tablespoon dried parsley flakes
1/2 teaspoon lemon pepper
1/2 teaspoon seasoned salt
2 tablespoons melted butter
1/2 cup dry vermouth
Cheddar cheese
Wipe mushrooms clean, carefully break off and chop stems. Scoop out remaining gills and discard. Combine chopped stems with bread, Parmesan cheese, onions, sunflower seeds, parsley flakes, lemon pepper, salt, butter, and vermouth. Pack into mushroom caps. Bake in shallow pan with small amount of water for 30 minutes at 325 degrees. Remove and crisscross each mushroom with slivers of Cheddar cheese, then replace in oven until cheese melts.
Makes 6-12 servings.