Stuffed Mushrooms

Preheat the oven to 350°F. Remove the stems from the mushrooms, saving them in a separate bowl. There should be a small cavity in the center of each mushroom cap. Using a food processor, finely chop the stems from the mushrooms. Melt the butter in a large skillet. When heated, add the onion and sweat until translucent. Then add the finely chopped mushroom stems. Cook for about 8 minutes. Add salt, pepper, and parsley. Remove from heat. After slightly cooled, add the egg and ¾ cup of bread crumbs. If the stuffing seems too soft, add more bread crumbs but it should not be crumbly at all. Fill each mushroom cap with stuffing, the stuffing should come out of the top to make a cap. Sprinkle each mushroom with Parmesan cheese and bake for 40 minutes until tender and dark brown.