Stuffed Mushrooms

Portobello or cremini mushrooms - 1 pound
Garlic cloves - 3 , chopped finely or minced
Parsley * - 3 tbsp, chopped finely
White bread crumbs - 3/4 cup
Peppercorns - 1/2 to 1 tsp, freshly ground
Salt to taste
Olive oil - 5 tablespoons
Butter for greasing

Preheat oven to 350F.
Cut off the mushroom stalks and reserve them for stuffing. Finely chop the mushroom stalks.
Heat 1tbsp of oil in a frying pan and saute garlic for few seconds. Turn off the stove and add parsley, bread crumbs, salt, pepper and mix well.
Pile the stuffing mixture to each mushroom caps carefully.
Arrange the mushroom caps in a shallow baking dish. Add remaining oil to the dish and cover the mushrooms with buttered wax paper.
Bake for 10 to 15 minutes and remove the wax paper for the last 5 minutes to brown the tops.
Serve as an appetizer .

* You can substitute parsley with cilantro.