Over-Stuffed Mushrooms

Serves 4 to 6

1 lb. mushrooms

3 T. grated Parmesan cheese

1 clove garlic, pressed

1 onion, finely chopped

1 c. dry bread crumbs

1 T. fresh parsley, minced

2 T. butter, melted

salt and pepper to taste

6 T. oil, divided

Remove stems from mushrooms; set aside. In a bowl, mix remaining ingredients except oil; spoon into mushroom caps. Spread 2 tablespoons oil in a 13"x9" baking pan; arrange mushrooms in pan. Drizzle remaining oil evenly over mushrooms; bake at 350 degrees for 20 minutes. Serve warm.

Garnish summer beverages with fruit-flavored ice cubes. Cut favorite fruits like watermelon, cantaloupe, kiwi or honeydew melon into cubes, purée in a food processor and freeze in ice cube trays.