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REMOVE STEMS FROM 24 MUSHROOMS, SET ASIDE CAPS, CHOP STEMS. MIX CHOPPED STEMS WITH 1/4 CUP OF DICED ONION, SAUTE IN 1 TBS OF OLIVE OIL 5 MIN. COOL. MIX IN WELL 1 TSP GRANULATED GARLIC, 1/2 CUP PANKO CRUMBS, 1/2 CUP GRATED PARMESAN, 1 TSP ITALIAN HERBS, 1 TSP LEMON ZEST, 1 TSP PEPPER FLAKES & 1/4 TSP SEA SALT. SPOON INTO MUSHROOM CAPS. TOP WITH GRATED PARMESAN. BAKE AT 400 o F FOR 20 MINUTES. SPRINKLE WITH CHOPPED DILL. STUFFED MUSHROOM APPETIZER!









































































































































































































































