Super Stuffed Mushrooms

Step 1:Pop stems out of mushrooms (don’t tear cups). Cut stems up finely. Saute mushrooms and onions in butter (or olive oil) slowly, over medium-low heat, until limp; be careful not to let mixture burn.

Step 2: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.

Step 3: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.